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Pork Tofu and Watercress Soup

  • Author: She's Almost Always Hungry
  • Total Time: 42 minutes
  • Yield: 4 1x


This fragrant soup is satisfying without being heavy. It can be served as a starter or a main dish.


Units Scale

2 teaspoons vegetable oil

1/2 pound pork belly, sliced into thin slices

1 16ounce carton firm tofu, cut into small 1/2″ dice

2 cloves garlic, finely minced

1 teaspoon ginger, finely minced

1 pound watercress, thick stems removed, cut into 1″-2″ pieces

4 cups low-sodium chicken broth

1 tablespoon sesame oil

Salt and pepper, to taste


In a pot over medium heat, heat vegetable oil until barely shimmering.

Add sliced pork and sauté for 1 minute.

Add the minced garlic and ginger. Sauté for 30 seconds, or until fragrant.

Add the chicken broth and bring to a boil. Turn down the heat to medium-low and simmer for 20 minutes.

Add the tofu and simmer for 5 minutes.

Add the watercress and simmer for 5 minutes.

Add the sesame oil. Taste and adjust for seasoning as needed.

  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Category: Soups
  • Cuisine: Hawaiian-American


  • Calories: 492.25
  • Sugar: 0.9 g.
  • Sodium: 140.22 g.
  • Fat: 42.32 g.
  • Saturated Fat: 12.82 g.
  • Carbohydrates: 7.4 g.
  • Fiber: 1.51 g.
  • Protein: 22.81 g.
  • Cholesterol: 40.82 g.

Keywords: pork belly, tofu, watercress