Fujian-style Watercress Soup

Ingredients

In the original Spanish Potaje de berros, the soup is typically made with ingredients like potatoes, beans, and chorizo. However, in this Fujian-style adaptation, we replace these ingredients with traditional Fujian elements such as dried seafood, mushrooms, and Fujian spices. This modification infuses the soup with the unique flavors and characteristics of Fujian cuisine, creating a distinct and delightful dish. We alse have the original recipe for Potaje de berros, so you can check it out.

• 500g (1.1 lb) watercress, washed and trimmed 500g (1.1 lb) watercress, washed and trimmed
• 50g (1.8 oz) dried shrimp, soaked in water 50g (1.8 oz) dried shrimp, soaked in water
• 50g (1.8 oz) dried scallops, soaked in water 50g (1.8 oz) dried scallops, soaked in water
• 100g (3.5 oz) shiitake mushrooms, sliced 100g (3.5 oz) shiitake mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon Fujian rice wine 1 tablespoon Fujian rice wine
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
2. 2.
   Add the soaked dried shrimp and scallops to the pot, and stir-fry for a few minutes.
3. 3.
   Add the sliced shiitake mushrooms and continue to stir-fry for another 2-3 minutes.
4. 4.
   Pour in the Fujian rice wine and soy sauce, and stir well to combine.
5. 5.
   Add the chicken or vegetable broth to the pot and bring it to a boil.
6. 6.
   Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld together.
7. 7.
   Add the watercress to the pot and cook for an additional 5 minutes until the leaves are wilted but still vibrant green.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Drizzle with sesame oil before serving.

Treat your ingredients with care...

• Dried shrimp — Make sure to soak the dried shrimp in water for about 30 minutes before using to rehydrate them and remove any excess saltiness.
• Dried scallops — Soak the dried scallops in water for at least 1 hour or until they become soft and pliable. Reserve the soaking liquid to enhance the soup's flavor.
• Fujian rice wine — If Fujian rice wine is not available, you can substitute it with Shaoxing wine or dry sherry.
• Shiitake mushrooms — Use dried shiitake mushrooms for a more intense flavor. Soak them in hot water for 20 minutes or until they become soft, then slice them before adding to the soup.
• Watercress — Trim the tough stems of the watercress before using, as they can be slightly bitter.

Tips & Tricks

• For a heartier version, you can add some sliced chicken or tofu to the soup.
• Adjust the seasoning according to your taste preferences. Add more soy sauce for a saltier flavor or a dash of white pepper for a hint of spiciness.
• Garnish the soup with some chopped green onions or cilantro for added freshness.
• Serve the soup hot as an appetizer or pair it with steamed rice for a satisfying meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Fujian-style Watercress Soup in individual bowls, allowing the vibrant green color of the watercress to shine through. Accompany it with a side of steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of chopped green onions or cilantro to add a pop of color. Serve the soup in beautiful ceramic bowls to enhance the visual appeal and create an authentic dining experience.