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Pork and Watercress Soup

5 lbs. pork ribs or short ribs
5-6 medium to large potatoes
1-2 bunches watercress
2-3 inches ginger root
1 large onion
1 package kombu
salt to taste
pepper to taste
shoyu, optional

Cut the pork ribs into pieces using the bone of the ribs as a
guideline, if there is no ribs towards the end piece of the meat,
cut into good size strips. Put this into a large pot and add water
until it covers the meat, make sure that there is enough water for
the soup, preferably 2-3 inches above the meat. Add a dash of salt
and pepper.

Wash the ginger and crush/smash whole then throw into soup. slice
the onion so that there are in strips and add to soup along with
the ginger. Heat should be set at medium to medium high. Cook
for 25-30 minutes.

In the meantime, soak the kombu in hot water. Peel potatoes and
cut into quarters or smaller pieces, if desired. Do not cut potatoes
too small. This will melt slightly and thicken soup. Leave this
in a bowl of water so that the potatoes don't get brown. Take each
kombu/seaweed strip (usually there are two to three strips per
package) and tie knots into this, cut in between the knots and
throw into soup. Cook for another 5-10 minutes before adding in
potatoes. Continue cooking until potatoes are cooked or slightly
melted (this can be tested by poking the largest piece of potato
with a fork, if the fork can go thru the potato with easy then its
ready). Turn heat down to low.

Take watercress and wash well. Cut watercress into thirds or fourths.
Add to soup and cover. Simmer for another 3-5 minutes or until the
watercress is slightly melted. Add shoyu to taste and serve with


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