Watercress Soup
Hawker • Singapore
About Watercress Soup
Cantonese watercress pork rib soup — cooling and nourishing
How to Make Watercress Soup (Traditional & Healthy Version)
Watercress Soup is a beloved staple in Singaporean kitchens and kopitiams, cherished for its light, nourishing broth and distinctive herbal aroma. Infused with the fusion influences that define Singapore’s hawker culture, this vegetarian, halal-safe version of Watercress Soup celebrates local ingredients and the city’s passion for wholesome, comforting fare. Traditionally enjoyed at bustling hawker centres or as part of a home-cooked meal, watercress (locally called 'xi yang cai') is prized for its peppery freshness and nutrient density. This healthy Watercress Soup recipe is a modern take on the classic, designed for those mindful of their calories without compromising on authentic Singaporean flavors. The bright green watercress is gently simmered with sweet carrots, soft tofu, and goji berries, delivering a subtle sweetness and a satisfying, umami-rich profile. Singaporeans often enjoy it as a light lunch or to balance out richer dishes, making it a versatile choice for busy urban lifestyles. Whether you’re seeking comfort food or a nutritious vegetarian option, this Watercress Soup brings together the best of Singapore’s culinary heritage with a healthy, plant-forward twist.
Ingredients(for 1 large soup bowl (about 350ml))
- 2 cups, loosely packed Fresh watercress (xi yang cai) (local wet market preferred)
- 1 medium, sliced Carrot
- 100g, cubed Soft tofu (tau kwa or silken tofu)
- 1 tablespoon Goji berries (optional but traditional) - optional
- 3 cups Vegetable stock (low-sodium preferred)
- 3 slices Ginger (fresh)
- 1/4 teaspoon White pepper (to taste)
- 1/2 teaspoon Salt (to taste)
- 1 teaspoon Sesame oil (for finishing)
- 1 stalk, thinly sliced Spring onion (for garnish) - optional
Instructions
- 1
Rinse watercress thoroughly under running water and trim tough stems. Set aside.
5 minutes
Soak watercress in cold water to retain crispness.
- 2
Prepare the carrot by peeling and slicing thinly. Cube the tofu gently to avoid breaking.
5 minutes
Use a sharp knife for even carrot slices.
- 3
In a medium soup pot, heat vegetable stock over medium heat. Add ginger slices and carrots. Simmer for 7 minutes until carrots are slightly tender.
7 minutes
Cover the pot to retain aroma and nutrients.
- 4
Add tofu cubes and goji berries (if using). Simmer gently for another 5 minutes.
5 minutes
Do not stir vigorously to keep tofu intact.
Why This Dish is Healthy
This dish is a healthy choice because it’s low in fat, high in plant-based protein, and packed with essential micronutrients. The broth is light yet flavorful without heavy oils or artificial seasonings, making it suitable for weight management and heart health. Its high fiber and antioxidant content support overall wellness, while the simple, natural ingredients reflect Singapore’s tradition of mindful, balanced eating.
Watercress Soup is low in calories and rich in vitamins A, C, and K, alongside calcium and antioxidants from watercress and goji berries. The tofu adds a healthy plant-based protein boost, while carrots provide beta-carotene and fiber. Ginger supports digestion, and the use of low-sodium vegetable stock keeps sodium in check. This nutrient-dense soup is an excellent choice for those watching their macros or seeking a vitamin-rich meal.
Pro Tips
- 💡Tip 1: Use freshly plucked watercress for the best flavor and nutrition.
- 💡Tip 2: Don't overcook the greens to preserve their bright color and vitamins.
- 💡Tip 3: For a richer broth, simmer the stock with mushroom stems or dried shiitake before adding other ingredients.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the watercress.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 100.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 8.0 g |
| Total Fat | 5.0 g |
| Fiber | 2.0 g |
