A cooling soup rooted in Traditional Chinese Medicine (TCM), this Watercress and Pork Rib Soup is perfect for warmer weather. Easy to make in the Instant Pot, nourishing, and full of umami.
Did you know Traditional Chinese Medicine (TCM) categorizes soups as “cooling” or “warming”? It sounds counterintuitive—after all, hot soup tastes…hot. But soups in a TCM context focuses on the soup’s effect on your overall “qi” and health status.
So, as the weather heats up, Watercress and Pork Rib Soup is my new go-to cooling soup when I want a nourishing, one-pot meal.
I know most people turn to salads in the spring and summer, but I’d rather hold on to my Instant Pot recipes a little longer because of how CONVENIENT it is.
So the fact that cooling soups exists and aligns with my culture? Heck, yeah! And of course, it’s delicious to boot.
In traditional Chinese medicine (TCM), watercress is valued for its cooling properties and is often used to:
Cool stuff, right? (Pun intended.)
Watercress grows in water and often carries fine dirt and sand in its stems. Wash it thoroughly–soak for 5-10 minutes and rinse 2-3 times until the water runs clear. This step ensures a grit-free soup!
Both methods yield a delicious soup, so choose based on your preference (or time constraints)!
Watercress stems can be quite fibrous, especially the thicker ones. If you’re making a short-simmered soup, trim away the tougher/thicker-feeling stems for a more delicate texture.
Skip this step if you’re cooking the soup for an extended period, since the stems will soften and blend into the broth.
As with most Chinese soups, parboiling the pork ribs for 5–10 minutes before rinsing removes impurities for a clearer and less greasy broth.
I’m all for skipping unnecessary steps, but trust me—skipping this one leads to a murky soup, especially in the Instant Pot. If using a stovetop, you can probably forgo parboiling by skimming off scum as it rises during cooking, but I think the former method is less hassle.
Dried scallops add a rich umami depth to the broth, elevating the overall flavor. If you don’t have dried scallops, here are some substitutes:
Omitting the above will still give you a good soup, but it will have a lighter-tasting profile.
I’m a foodie with a simple philosophy: why should amazing food be reserved for the weekends alone? I’m all about making every meal delicious because, let’s face it, we only have so many meals in our lifetime.
My mission? To take the stress out of cooking with easy-to-use meal plans so you can enjoy mouthwatering recipes any day of week. Join me on this tasty journey and let’s savor “more taste, less waste” in every bite!
I’m a foodie with a simple philosophy: why should amazing food be reserved for the weekends alone? I’m all about making every meal delicious because, let’s face it, we only have so many meals in our lifetime.
My mission? To take the stress out of cooking with easy-to-use meal plans so you can enjoy mouthwatering recipes any day of week. Join me on this tasty journey and let’s savor “more taste, less waste” in every bite!
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