Watercress Chicken Soup

Watercress is a garnishing green that provides bountiful health benefits, and this leafy green has been around for a long time. In my country, Vietnam, this beautiful, shiny, rounded leaf grows wild along the banks of streams or slow moving rivers--essential to a water plant. My sister and I used to collect this leafy green for my mother to prepare dinner for us. At that time we did not know this free vegetable has high value nutritious benefits http://www.juicing-for-health.com/health-benefits-of-watercress.html. Unfortunately, some restaurants often threw way watercress or used it only for garnishing. Watercress can be used in different ways – from juicing with other vegetables, making salads, stir frying with meat, or adding to soup. I created this recipe for a quick cooking soup to capture all the nutrition provided from watercress and making a meal by throwing in cooked Ramen noodles at the end of cooking time.
Ingredients:
4 cups good chicken stock
1 bunch of watercress, washed
1/2 cup tofu or cooked chicken, cut into cubes (optional)
Salt and pepper to taste.
1 bag Ramen noodles*

Directions:
Bring a pot with chicken broth to boil. Add tofu or chicken at this time. Season with salt and pepper. Let broth boil and add watercress. Turn heat off. Pour soup onto a serving bowl and serve. Some green onions can be used for this soup.

To prepare Ramen noodles:
Bring a pot of water to boil. Add the noodles and discard the contents in the bag. Cook for 2 minutes and drain. Place cooked Ramen noodles on the bottom of serving bowl and pour soup on top.