Water Dropwort Pork Soup

Steps

How to make it

Prep 8 min · Cook 10 min

1. Rinse water dropwort (150 g) under running water, rub off root mud, trim tough stems, cut into about 2-inch pieces, and drain well.
2. Slice pork (100 g) thin across the grain, toss with rice wine (1 tbsp) and a pinch of salt for 5 minutes. Rinse ginger (3 slices) and set aside.
3. Pour water (600 ml) into a pot, add ginger, and bring to a rolling boil over high heat.
4. Add pork slices and separate with chopsticks; simmer over medium heat about 1–2 minutes until no longer pink.
5. Add water dropwort and cook 1–2 minutes until deep green and still crisp-tender, then turn off the heat.
6. Season with salt (1/2 tsp), taste and adjust, and serve piping hot.

Tips & storage

Make it easier

• Do not overcook greens—crisp is best.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Same day; reheating softens greens.

Substitutions