There are two soups that my mom makes that taste like what warm fatty savory ambrosia might taste like. This is one of them and it’s super simple to make. I asked her for the recipe about two years ago, because I just wanted to recreate it at home and her first reply was…”Um… I kind of wing it.” Gah. This is never what project managers want to hear. But she told me how she wings it and now I can do the very same.
- 1 bag of pork bone marrow, about 6-7 pieces, I get this at any Chinese grocery store for 5 bucks
- 6 slices of ginger
- 1 bag watercress
- Salt to taste
- Fill a medium sized pot with water 3 inches over what that would cover the bones if they were all sitting flat on the bottom as low as possible, start heating water to a boil.
- Gently rinse bones
- Some people would then soak the bones in cold water for an hour to get most of the blood out. Marrow tastes better without cooked blood near it, but I’m kind of lazy, so I just toss them into the pot of boiling water along with the ginger.
- Turn down the temp to medium and let it cook for 2.5 hrs, every so often using a spoon to scoop out the fatty oil or cooked blood that rises to the top.
- Rise watercress and toss it into the pot.
- Once the leaves have withered into the broth turn the fire off and serve with salt to taste.
Mmmm… delicious homemade bone marrow and watercress soup. Just like mom makes. Sometimes I might throw in some noodles or brown rice too, but other times I just like eating it as is.