Easy Asian watercress soup with dates, goji and lots of ginger — a nourishing winter remedial soup!
I grew up drinking this soup quite often and almost on a weekly basis during the winter months. It’s a simple, budget friendly, tasty and nutritious soup.
This soup was something my parents were able to make quickly and easily to feed and satisfy 5 hungry kids! We would have it with rice and whatever protein dishes we had that day.
Watercress is a nutrient dense vegetable with amazing health benefits. It contains high levels of disease fighting phytochemicals. Weight for weight, watercress contains more Vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than bananas. The phytonutrients are not destroyed during cooking but will leach into the soup.
Watercress is also high in fiber. The leaves are very tender because they are picked before they flower so you can eat them along with the soup.
This easy Asian watercress soup is one of my favorites despite its slightly bitter sweet taste. The perfect combination of tender watercress leaves, red dates, carrots, ginger and a drizzle of sesame oil is very appetizing with a bowl of warm rice!
|Asian Watercress Soup|| |
- 1 bunch of watercress (washed)
- 1 tablespoon of goji (washed)
- 6 red dates (washed)
- 4 slices of ginger
- 2 medium carrots (sliced)
- 8 cups water
- 1 tablespoon oil
- 1 teaspoon salt
- ½ teaspoon mushroom seasoning or vegetable stock
- ½ teaspoon sesame oil
- Pepper to taste
- Heat water in a pot. Add red dates and goji.
- Heat oil in a pan at medium heat. Add ginger, carrots, pinch of salt and lightly fry for 1 minute. Then transfer into the pot of water.
- Add salt, pepper, mushroom seasoning and sesame oil.
- Add watercress and simmer for 15 minutes at low to medium heat.
- Serve immediately.