Chinese Vegetarian Watercress Soup Recipe Made Easy

Chinese vegetarian watercress soup is a timeless classic that brings a wonderful balance of nutrition, flavor, and simplicity to your dining table. Known for its peppery notes and delicate broth, this soup is a favorite in many Chinese households, especially during colder months or when seeking a light, restorative meal.

Watercress, a leafy green vegetable packed with vitamins and antioxidants, pairs beautifully with a clear vegetable broth and subtle seasonings to create a comforting dish that’s both wholesome and satisfying.

Whether you’re a vegetarian, vegan, or simply looking to explore more plant-based options, this recipe is incredibly easy to prepare and highlights the fresh, natural flavors of the ingredients without overpowering them.

The recipe is perfect for busy weeknights or as a starter for a more elaborate meal. Plus, it’s gluten-free and can be adapted to suit your taste preferences.

Why You’ll Love This Recipe

This Chinese vegetarian watercress soup is not only delicious but also incredibly nourishing. It’s light on the stomach yet packed with essential nutrients like vitamins A and C, calcium, and iron thanks to the watercress.

The broth is delicate but flavorful, making it a perfect dish for anyone craving comfort food without heaviness.

Another reason to love this soup is how versatile it is. You can easily customize it by adding tofu, mushrooms, or other greens to enhance texture and flavor.

It’s a fantastic way to use up fresh vegetables and can be whipped up in under 30 minutes, making it a great option for quick, healthy meals.

Finally, this soup fits beautifully within a clean eating or detox plan, and it’s a gentle way to incorporate more greens into your diet. If you like this, you might also enjoy our Thelma Sanders Squash Recipe for another vegetable-forward dish.

Ingredients

• 4 cups fresh watercress, washed and trimmed
• 6 cups vegetable broth, low sodium preferred
• 1 medium carrot, julienned or thinly sliced
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, sliced thin
• 1 tablespoon soy sauce (use tamari for gluten-free)
• 1 teaspoon sesame oil
• 1/2 cup firm tofu, diced (optional for extra protein)
• 2 green onions, chopped
• Salt and white pepper, to taste

Equipment

• Large soup pot or Dutch oven
• Sharp knife for chopping vegetables
• Cutting board
• Measuring cups and spoons
• Ladle for serving
• Soup bowls for presentation

Instructions

1. Prepare the ingredients: Thoroughly rinse the watercress to remove any dirt or grit. Trim off thick stems if they seem tough. Julienne the carrot, mince the garlic, slice the ginger, chop the green onions, and dice the tofu if using.
2. Sauté aromatics: Heat the sesame oil in your soup pot over medium heat. Add the minced garlic and sliced ginger, cooking until fragrant—about 1-2 minutes. Be careful not to burn the garlic.
3. Add broth and carrot: Pour in the vegetable broth and add the julienned carrot. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes or until the carrot begins to soften.
4. Incorporate tofu and seasonings: Add the diced tofu to the pot along with the soy sauce. Stir gently to combine and allow the soup to simmer for another 3-4 minutes to infuse flavor.
5. Add the watercress: Add the fresh watercress and cook for about 2 minutes, just until the leaves wilt but remain vibrant green and tender. Do not overcook, as watercress can become bitter if cooked too long.
6. Season the soup: Taste your soup and add salt and white pepper as needed. White pepper is traditional in Chinese soups and adds a subtle heat without overpowering the delicate broth.
7. Finish with green onions: Stir in the chopped green onions just before serving for a fresh burst of flavor and color.
8. Serve hot: Ladle the soup into warm bowls and enjoy immediately. This soup is perfect on its own or as a starter to a larger meal.

Tips & Variations

“For an extra depth of flavor, try adding dried shiitake mushrooms during step 3 — soak them beforehand and slice thinly.”

If you want a heartier soup, add glass noodles or rice vermicelli to the broth during the last 5 minutes of cooking. For a bit of spice, a few drops of chili oil or fresh sliced chili can be added right before serving.

For a richer broth, consider simmering the vegetable broth with kombu (seaweed) for 20 minutes before starting the recipe. This adds umami without compromising the vegetarian nature of the soup.

You can also swap out tofu for tempeh or add other greens like spinach or bok choy for variety. If you enjoy this light and refreshing soup, don’t miss our Pickled Cherry Pepper Recipe that pairs beautifully as a side condiment.

Nutrition Facts

Serving Suggestions

This Chinese vegetarian watercress soup shines best when served piping hot alongside steamed jasmine rice or sticky rice cakes. It also pairs wonderfully with vegetable dumplings or spring rolls for a complete meal experience.

For a well-rounded vegetarian dinner, accompany it with stir-fried tofu and vegetables or a cold sesame noodle salad. If you’re looking for more delicious recipes to complement this soup, check out our Pesto Recipe Marcella Hazan or our Peanut Butter Gelato Recipe for dessert inspiration.

Conclusion

Chinese vegetarian watercress soup is a beautiful, nourishing dish that embraces the simplicity and elegance of traditional Chinese cooking. Its bright, peppery watercress flavor combined with a soothing broth makes it a perfect choice for anyone seeking a healthy, comforting meal.

This recipe is easy to customize, quick to prepare, and offers a wealth of vitamins and minerals that support overall wellness.

Whether you’re new to plant-based cooking or an experienced vegetarian, this soup provides a refreshing change from heavier dishes without sacrificing taste or satisfaction. Plus, its gentle flavors and light texture make it ideal for any season or occasion.

Give this recipe a try and enjoy a bowl of warmth and wellness today!

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