Autumn Watercress Soup with Salted and Century Eggs
When the dry autumn weather sets in, a soothing broth hits the spot. This milk-broth watercress soup pairs crisp, vibrant watercress with century egg and salted duck egg, simmered into a rich, creamy white broth. It clears heat, eases dryness, and balances richer dishes—delicious spooned over rice. Ready in just ten minutes, this one-pot meal is quick and effortless.
Ingredients
watercress
1500 g
salted duck egg
2
century egg
2
lean pork
200 g
ginger
2 slices
garlic
3 cloves
salt
2 tbsp
white pepper powder
1 tbsp
Instructions
1
Step 1
Trim the tough base of the watercress, remove yellow leaves, soak in salt water for 10 minutes, and rinse thoroughly several times.
2
Step 2
Rinse the century eggs and salted duck eggs clean, then steam them over the rice cooker while cooking rice until done.
3
Step 3
Mince the pork, add a little salt to season, and marinate briefly; this step is optional.
4
Step 4
Peel the steamed salted duck eggs and century eggs, cut into small pieces, and set aside; this prevents them from becoming fishy or falling apart in the soup and keeps the broth from being too salty.
5
Step 5
Cut the ginger slices into strips and cut the garlic into sections.
6
Step 6
Heat oil in a pan, add the lean pork, and stir-fry until the moisture evaporates.
7
Step 7
Add the salted duck eggs and century eggs, then add garlic and ginger strips and continue stir-frying for a while.
8
Step 8
Pour in an appropriate amount of boiling water and simmer for about 2 minutes until the soup turns milky white.
9
Step 9
When the water boils, add the watercress, drizzle with a ring of cooking oil, and boil on high heat for 3 minutes.
10
Step 10
Add two tablespoons of salt; since the salted duck eggs are steamed, the soup is not very salty, so add a bit more salt.
11
Step 11
Add one tablespoon of white pepper powder, stir well, and then serve.
12
Step 12
The watercress is crisp and tender without being mushy, the soup is savory with a sweet aftertaste, infused with the umami of salted duck eggs and century eggs, the minced pork is fragrant and not gamey; it's refreshing, warm, and cuts through grease, getting better with each sip.
