This most refreshing soup appeared often at my family table, as well as at those of my Chinese-American friends.
Bring the stock to a simmer, sprinkle in the salt and pepper, and continue to simmer for 2 minutes uncovered. Remove the soup from the heat, stir in the watercress leaves and continue stirring for 1 minute. Drizzle the sesame oil on top of the soup and serve at once.
© 1998 Ken Hom. All rights reserved.