Serves 4

• 1.5 lb pork neck bones
• 2 large carrots (chopped)
• 2 bundles of watercress (cleaned)
• 1 tbsp salt
• 1 medium rock sugar

To season the broth:

• 1/2 tsp salt
• 1/2 tsp sugar
• 1/3 tsp MSG
• 1 tbsp chicken powder

1. Combine pork bones, 1 tbsp salt, and 1 medium rock sugar in a 3qt pot. Fill with cold water and bring to the stove over high heat.

2. Once the water boils, lower the heat to low. Remove any impurities that float to the top and discard.

3. Simmer on low for 3 hours. Add more water as needed as liquid level reduces.

4. After 3 hours, add chopped carrots and allow to cook for 5 minutes.

5. Add the 2 bundles of watercress. Add all the seasonings (listed above). Allow to cook for 15 minutes (for super tender greens). If you prefer your watercress with a slight crunch, cook for only 5 mins instead of 15 mins.

6. Taste and adjust as needed. Serve this soup with rice.