As the weather is getting colder, it’ll be better to have a slow-cooked soup, both warming the stomach and heart. Chef @kin.cooks from One-MICHELIN Star Restaurant @longtail.taipei shares us a recipe of Pork Ribs and Watercress Soup, which is his favorite in this season. The slightly bitterness of the watercress well balances with the sweetness from carrots, red dates, palm dates and dry fig, offering a harmonious experience on the palate. Tip of the chef: Washing the watercress with salt water before adding it to the soup only when it is boiling. Measurement equivalent: 500g = 17.6 oz 400g = 14.1 oz 300g = 10.6 oz Thank you for the recipe @kin.cooks ! Illustrations by @alicevandewalle_ Shares your version with us. Tag @michelinguide and use #MICHELINGUIDEATHOME