Chrysanthemum Greens Soup with Water Chestnuts
Fresh chrysanthemum greens, crunchy water chestnuts and fragrant ginger come together in a light, comforting Asian-inspired soup.
This chrysanthemum greens soup with water chestnuts is light, comforting and full of fresh flavour. Tender chrysanthemum greens, crisp water chestnuts, ginger and garlic come together in a fragrant broth that’s surprisingly easy to prepare. The greens have a slightly earthy flavour, while the water chestnuts add a lovely crunch to every spoonful. It’s a simple Asian-inspired soup that’s perfect for a light lunch, a cosy dinner or a warming starter.
A Light and Flavourful Chrysanthemum Greens Soup
This chrysanthemum greens soup combines tender leafy greens, crunchy water chestnuts, ginger and garlic in a light, fragrant broth. The greens have a slightly earthy, pleasantly herbal flavour, while the water chestnuts add a refreshing crunch. It’s a comforting Asian-inspired soup that feels nourishing without being heavy. Simple ingredients, lovely textures and plenty of fresh flavour in every spoonful.
Why You’ll Love This Easy Chrysanthemum Greens Soup
What makes this soup so appealing is the contrast between the tender greens and crisp water chestnuts. The ginger and garlic give the broth a wonderful aroma without overpowering the vegetables. It’s also wonderfully straightforward to prepare. Add the chrysanthemum greens towards the end of cooking so they stay tender and retain their lovely green colour. A simple homemade soup that doesn’t require hours of simmering.
When to Serve Chrysanthemum Greens Soup
This light Asian-inspired soup makes a lovely starter for a Chinese-inspired dinner or a comforting lunch on a chilly day. Serve it alongside steamed rice, dumplings or your favourite stir-fried dishes for a more substantial meal. It’s particularly nice during fall and winter when you’re craving something warm but don’t want a heavy soup. Serve it straight from the stove while the greens are tender and the water chestnuts still have their crunch.
How to Choose Fresh Chrysanthemum Greens for Soup
When choosing fresh chrysanthemum greens (tung ho) for soup, look for vibrant green leaves, firm stems and a fresh, slightly herbal aroma. Avoid bunches with yellowing leaves, wilted stems or slimy patches. Younger, tender greens have a milder flavour and are particularly good for soup. Rinse thoroughly to remove any grit, trim away tough stem ends and add the greens towards the end of cooking to preserve their delicate texture and beautiful green colour.
Fresh chrysanthemum greens have such a beautiful leafy texture, with tender stems and delicate, feathery leaves. For this Chrysanthemum Greens Soup with Water Chestnuts, I used the tender tops and leaves so they would wilt quickly into the hot chicken broth without losing their bright green colour. The flavour is fresh, herbal, and slightly floral, which makes the soup feel clean, aromatic, and a little different from a regular homemade broth soup.
Tips and Tricks for Delicious Chrysanthemum Greens Soup
• Choose fresh chrysanthemum greens: Look for vibrant green leaves and tender stems. Younger greens have a milder flavour, while mature leaves can be slightly bitter. Both work well in this comforting soup.
• Wash the greens thoroughly: Chrysanthemum greens, also known as tung ho, can hide sand and grit between their leaves. Rinse them in several changes of cold water and drain well before cooking.
• Don’t overcook the greens: Add the chrysanthemum greens towards the end of cooking. They wilt quickly, and a few minutes in the hot broth is usually enough to keep them tender and beautifully green.
• Keep the water chestnuts crunchy: Add the water chestnuts near the end of cooking so they retain their lovely crisp texture. That little crunch is what makes this soup particularly enjoyable.
• Build flavour with ginger and garlic: Gently cook the ginger and garlic until fragrant before adding the broth. Be careful not to brown the garlic, as it can give this delicate soup a bitter taste.
• Taste the broth before serving: The chrysanthemum greens have a naturally herbal flavour, so start with a lightly seasoned broth. Taste towards the end and adjust the seasoning as needed.
• Serve immediately: This easy Asian-inspired soup is at its best straight from the stove, while the greens are tender and the water chestnuts are still crisp. If you’re preparing it ahead, add the greens just before serving.
Real Kitchen Tip: Keep Chrysanthemum Greens Soup Fresh and Flavourful
The secret to a delicious chrysanthemum greens soup is adding the greens at the very end. Bring your ginger and garlic broth to a gentle simmer, then stir in the chrysanthemum greens just before serving. They wilt surprisingly quickly, so don’t leave them bubbling away. This keeps the leaves beautifully green, the stems tender and the flavour fresh. Add the water chestnuts near the end, too, for that lovely crunch in every spoonful.
Chrysanthemum Greens Soup with Water Chestnuts
Equipment
- Medium saucepan or soup pot
- Cutting board
- Sharp knife
- Vegetable peeler, for fresh water chestnuts
- Measuring cups and spoons
- Fine mesh strainer, optional for clearer broth
- Wooden spoon or small ladle
- Soup ladle
- Serving bowls
Ingredients
- 4 cups chicken broth light broth, homemade or low-sodium
- 1 ginger small piece, about 3 cm, thinly sliced
- 2 cloves garlic lightly crushed
- 2 teaspoons soy sauce light
- 1 teaspoon mirin or dry sherry
- ½ teaspoon sesame oil
- 4 to 5 water chestnuts fresh, peeled and thinly sliced
- 2 cups chrysanthemum greens tender tops and leaves only
- 1 shallot small and finely minced
- 1 teaspoon neutral oil such as grapeseed or sunflower oil
- sea salt to taste
- White pepper to taste
Optional Garnishes
- A few drops of yuzu or lemon juice
- 1 teaspoon dashi or kombu infusion
- Micro herbs
- Edible petals
- Thinly sliced green onion I used the white parts
- Goji berries
- Chili threads
Instructions
- In a medium saucepan, warm the neutral oil over low heat. Add the shallot, garlic, and ginger. Cook gently until fragrant, but do not let them brown.
- Add the chicken broth, light soy sauce, and mirin. Bring to a gentle simmer and let the broth infuse for about 10 minutes.
- Strain the broth for a clearer finish, then return it to the pot.
- Add the sliced water chestnuts and simmer for 2 to 3 minutes, just until they are slightly tender but still crisp.
- Season the soup with fine sea salt, a pinch of white pepper, and sesame oil. For extra depth, add a small amount of dashi or kombu infusion. For brightness, add a few drops of yuzu or lemon juice.
- Just before serving, add the chrysanthemum greens to the hot broth. Let them wilt gently for 20 to 30 seconds. The greens should stay vivid, tender, and fresh-looking.
- Ladle the soup into warm bowls, making sure each serving has crisp water chestnuts and delicate chrysanthemum greens.
- Garnish with micro herbs, edible petals, green onion, chili threads, or goji berries if desired. Serve immediately.
Notes
- Chrysanthemum greens are also called tong ho, tung ho, or garland chrysanthemum. They have a fresh, herbal, slightly floral flavour that works beautifully in light Asian-style soups.
- Add the chrysanthemum greens at the very end of cooking. They only need about 20 to 30 seconds in the hot broth to wilt.
- Do not boil the soup after adding the greens, or they may lose their bright green colour and delicate texture.
- Fresh water chestnuts give this soup the best crisp bite. If using canned water chestnuts, rinse them well and add them just long enough to heat through.
- A light chicken broth works best for this recipe because it lets the flavour of the chrysanthemum greens, ginger, garlic, and water chestnuts come through.
- For a clearer broth, strain out the ginger, garlic, and shallot after simmering. This gives the soup a cleaner, more elegant finish.
- Sesame oil is best added near the end so the flavour stays fragrant and does not overpower the delicate broth.
- This chrysanthemum greens soup is best served fresh, while the greens are still vivid and tender.
- To make ahead, prepare the broth and water chestnuts first, then add the fresh chrysanthemum greens just before serving.
- This light Asian chicken broth soup pairs well with dumplings, rice, noodles, stir-fried vegetables, grilled fish, or a simple chicken dish.