Watercress and Pork Soup | IDDSI Level 3 Recipe
IDDSI Level 3 (Liquidised) | 90 minutes | Easy
Watercress and pork bone soup (西洋菜豬骨湯) is a classic Cantonese old-fire soup (老火湯), traditionally simmered for 2 hours to produce a clear, slightly bitter, deeply nourishing broth. Watercress is rich in iron, calcium, Vitamin K, and Vitamin C — nutrients commonly deficient in elderly patients on restricted diets. For dysphagia patients at Level 3, watercress leaves and stalks are too fibrous to eat whole, but when simmered for 90 minutes and strained, they yield a clean, flowing broth with the full nutritional and flavour benefit. This Level 3 version is the soup broth only — strained clear for safe consumption.
Ingredients (3–4 servings)
- 300g fresh watercress (西洋菜), washed, large stalks removed
- 400g pork neck bones or spare ribs, blanched
- 1.5 litres water
- 3 slices fresh ginger
- 10g dried honey dates (蜜棗, 1–2 pieces) — optional, adds gentle sweetness and softens the bitterness
- 1 teaspoon salt
- ½ teaspoon white pepper
Method
- Blanch the pork bones in boiling water for 3 minutes. Drain and rinse under cold water. This removes blood and impurities for a cleaner, clearer broth.
- In a large pot, combine the pork bones, ginger, honey dates (if using), and 1.5 litres of water. Bring to a full boil over high heat, skimming foam.
- Reduce to a low simmer. Cover and cook for 60 minutes until the broth is lightly golden and the bones are fully releasing their collagen.
- Add the washed watercress. Return to a gentle boil, then reduce heat again and simmer for a further 30 minutes until the watercress is completely wilted and soft.
- Season with salt and white pepper. Taste and adjust.
- Strain the entire soup through a fine mesh sieve. Press gently on the solids to extract all liquid. Discard all solids (watercress, bones, ginger, dates).
- Level 3 consistency check: The clear broth should flow freely and continuously from a spoon — similar to a slightly enriched thin soup. Natural bone gelatin gives it very slightly more body than plain water. If the broth appears very thin, bring it back to a boil and simmer uncovered for 10 minutes to concentrate slightly.
Texture Test
- Spoon flow test: Broth pours freely without hesitation — Level 3 compliant.
- Completely clear of any fibrous watercress strands after fine straining.
- Uniform consistency throughout.
Nutritional Notes
Watercress (西洋菜) is one of the most nutrient-dense vegetables available at Hong Kong wet markets. A 300g serving in this soup contributes significant amounts of Vitamin K, Vitamin C, calcium, iron, and beta-carotene — all absorbed into the broth during long simmering. This soup is particularly valuable for elderly patients who may be at risk of iron deficiency or reduced bone density.
Traditional Variation
Some Cantonese recipes add a handful of dried figs (無花果) alongside the honey dates. This further softens the bitterness and adds trace minerals. Both fig and honey date should be strained out before serving at Level 3.
Storage
Refrigerate for up to 3 days. The broth will gel slightly when cold due to natural bone collagen — this is normal and does not affect its suitability for Level 3 consumption once reheated. Always reheat thoroughly before serving.
Caregiver Notes
Watercress soup is traditionally drunk in Hong Kong to “cool” the body (清熱) during dry or warm weather. For elderly patients with dysphagia, this soup provides significant micronutrient benefit in a fully safe Level 3 form. Do not serve the cooked watercress to Level 3 patients — even fully cooked, the stalks remain stringy. Strain carefully through a fine mesh or cheesecloth for the cleanest result.