Posted on: Wednesday, March 23, 2005
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LIGHT & LOCAL
The soup that makes you better
By Carol Devenot
A few weeks ago I got bitten by "the bug." I felt terrible! You know, the typical symptoms that this pest brings. While lying in my bed, I remembered my mother making me Chinese watercress soup. It always made me feel better. Unfortunately, my mother passed away a few years ago. My girlfriend, Jenny, delivered this wonderful soup. As soon as I drank it, it made me feel so much better. It's magic!
Jenny cooks authentic Chinese style. When I asked her where she got her chicken bones she said at the Kaimuki Times Supermarket. Here is a case for knowing the butcher. How you going know, if you no ask? Don't be afraid to ring that little bell for the meat department. In my experience, they have always been some of the most helpful people in the market. If you don't want to go to the trouble of making the soup from scratch, look for the lowest-sodium chicken soup at your local supermarket or organic food stores. (Swanson's Certified Organic in the cardboard container, if you can find it, actually tastes like chicken and has less than 600 milligrams of sodium per cup.)
The Chinese-style fish cake, which you can find in Chinatown and some local supermarkets, gives this soup an interesting flavor and texture. A little bit of oil helps to smooth out the fish cake mixture. Adding water chestnuts lends texture. Be very careful not to cook the fish cake too long or it will be tough and rubbery. Just thinking about this soup makes me feel better already. Thanks Jenny, for helping me through a tough time and for your great recipe.
Jenny's Watercress Soup
Place the chicken bones, chung choi, and water in a large pot and bring to boil, then reduce heat to simmer and cook for 1 hour. Skim off foam. Cut off about 3 to 4 inches of the watercress stalks above the roots and add these during the last half hour of cooking. Cut the rest of watercress into 1-inch lengths and set aside. When broth is done, discard the bones, chung choi and watercress stalks. Strain the soup and return liquid to the pot and simmer.
While the broth is simmering, combine the fish cake and oils in a bowl and beat until mixture turns white. Add pepper and onion. Using a wet teaspoon, scoop and drop small mounds of fish cake into soup where it will turn white and rise to the surface. Add the 1-inch pieces of watercress and simmer for about 2 minutes. Serve immediately.
Serves four. • Per serving: 100 calories, 12 grams protein, 5 grams fat, 1 gram carbohydrates, 1 gram dietary fiber, 305+ milligrams sodium. Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
