Watercress Soup with Seafood Mushrooms and Jujube

Steps

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1. 1
   Prepare all ingredients: halve the watercress, cut the seafood mushrooms in half, pit and halve the jujubes, separate the white and green parts of the green onions and slice, and cut the ginger into thin slices.
   ≈0:17
2. 2
   Heat the pot over medium heat, add oil, then cook the ginger slices and white parts of the green onions until fragrant, about 1 minute.
   ≈1:50
3. 3
   Add the seafood mushrooms and cook for about 1 minute.
   ≈2:18
4. 4
   Add about 4 cups of warm water and bring to a boil over high heat.
   ≈2:44
5. 5
   Once the soup comes to a boil, add the jujubes and watercress, season with salt, then reduce heat to medium and cook for about 8 minutes until the watercress is tender.
   ≈3:02
6. 6
   Add the green parts of the green onions and adjust the salt to taste.
   ≈3:41
7. 7
   Drizzle with sesame oil and serve.
   ≈4:12