Watercress with Pork Ribs Soup

Watercress with Pork Ribs Soup could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. For $2.35 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 395 calories, 28g of protein, and 15g of fat. This recipe is liked by 19 foodies and cooks. Head to the store and pick up dates, watercress, salt, and a few other things to make it today. It works best as a main course, and is done in around 45 minutes. It is perfect for Winter. It is brought to you by Noob Cook. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is awesome. If you like this recipe, take a look at these similar recipes: Watercress, Sweet Corn and Pork Ribs Soup, Chinese Watercress Soup with Pork Ribs (Sai Yeung Choy Tong), and Pork ribs and rice noodle soup.

Servings: 2

 

Ingredients:

15 pitted red dates

250g pork ribs

salt to taste

1 tbsp wolfberries soaked in a small bowl of water until puffy; drained

1.3 liters water

200g watercress ends trimmed, then roughly cut

Equipment:

pot

Cooking instruction summary:

Blanch pork ribs in boiling water for about 5 minutes, to remove the scum so that you have clear soup later.In a large soup pot, add blanched pork ribswater, red dates and watercress. Bring to a boil, then lower heat and simmer (with lid partially closed) for about 40 minutes.Five minutes before you turn off the flame, add the soaked wolfberries. Season with salt. For best results, keep the soup warm in a thermal pot for a few hours before serving.

 

Step by step:


1. Blanch pork ribs in boiling water for about 5 minutes, to remove the scum so that you have clear soup later.In a large soup pot, add blanched pork ribswater, red dates and watercress. Bring to a boil, then lower heat and simmer (with lid partially closed) for about 40 minutes.Five minutes before you turn off the flame, add the soaked wolfberries. Season with salt. For best results, keep the soup warm in a thermal pot for a few hours before serving.


Nutrition Information:

Quickview
401k Calories
17g Protein
20g Total Fat
40g Carbs
20% Health Score
Limit These
Calories
401k
20%

Fat
20g
32%

  Saturated Fat
6g
41%

Carbohydrates
40g
14%

  Sugar
33g
37%

Cholesterol
70mg
23%

Sodium
339mg
15%

Get Enough Of These
Protein
17g
34%

Vitamin K
251µg
239%

Vitamin A
3196IU
64%

Vitamin C
43mg
52%

Vitamin B6
0.72mg
36%

Selenium
21µg
31%

Vitamin B1
0.4mg
26%

Potassium
886mg
25%

Vitamin B3
4mg
25%

Vitamin B2
0.37mg
22%

Phosphorus
215mg
22%

Manganese
0.39mg
20%

Fiber
4g
19%

Copper
0.36mg
18%

Calcium
173mg
17%

Zinc
2mg
17%

Magnesium
64mg
16%

Vitamin D
2µg
13%

Vitamin B5
1mg
12%

Vitamin E
1mg
9%

Iron
1mg
9%

Vitamin B12
0.33µg
6%

Folate
18µg
5%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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