Instructions: Bring the stock to a simmer in a large pot.

Add the soy sauce and sugar and simmer for 3 minutes.

Then add the watercress leaves ginger and spring onions and continuc to simmer the soup for another 4 minutes.

Serve at once.

Use only the leaves of the watercress; the leflover stalks can be stir fried and served as a vegetable. Spinach or Swiss chard can be used instead of watercress.

Serves 4

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