RecipeMuncher

May I present another favourite soup of mine, a variety of the Chinese ??? (which translates to ‘old fire soup’ from the Cantonese dialect) with watercress as the main ingredient. The only trick with making good soup apart from the ingredients is of course the time required for boiling. Traditionally, these ??? are boiled for about 4-6 hours and usually are clear broth with variations in flavour from either the different root vegetables like my kudzu root or Chinese yucca soup or (...)