Chrysanthemum Greens Soup with Water Chestnuts
This Chrysanthemum Greens Soup with Water Chestnuts was such a fun soup to make because it felt a little different from my usual comfort food recipes, while still being simple and soothing. It draws on Asian flavours I love, with fresh chrysanthemum greens, crisp water chestnuts, ginger, garlic, and a light chicken broth that feels clean but still comforting.
Living in Vancouver gives me access to so many beautiful Asian ingredients, often just a short trip from home. Chrysanthemum greens, also called tong ho or tung ho, have a fresh herbal flavour that makes this soup feel delicate and aromatic without being complicated. The water chestnuts add a lovely crisp bite, and the broth stays light, clear, and fragrant.
This is the kind of homemade soup that feels elegant but easy. It is fresh, warming, and a little unexpected in the best way.
Short Description of the Recipe
This Chrysanthemum Greens Soup with Water Chestnuts is a light, aromatic Asian-style soup made with tender tong ho greens, crisp water chestnuts, ginger, garlic, and a delicate chicken broth. It is fresh, clean, and comforting without feeling heavy. The chrysanthemum greens wilt quickly into the hot broth, giving the soup a beautiful herbal flavour, while the water chestnuts add a crisp little bite in every spoonful.
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Why It’s Good
This soup is good because it feels simple but still a little special. The broth is light and soothing, but the ginger, garlic, sesame oil, and soy sauce give it enough flavour to make it interesting. I also love the contrast between the soft greens and the crunchy water chestnuts. It makes the soup feel fresh instead of plain.
It is a nice recipe when you want something homemade, nourishing, and different from a typical chicken soup. The chrysanthemum greens have a slightly floral, grassy taste that makes the broth feel bright and aromatic. And because they cook so quickly, the soup comes together fast once the broth is ready.
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When to Serve It
Serve this Chrysanthemum Greens Soup as a light starter before an Asian-inspired dinner, or enjoy it on its own when you want something warm but not too rich. It would be lovely with dumplings, steamed rice, noodles, grilled fish, or a simple stir-fry.
This is also a great soup for spring or fall, when you want fresh greens but still crave a warm bowl of broth. It feels elegant enough for a dinner party, but it is simple enough for a quiet weeknight meal at home.
Fresh chrysanthemum greens, also called tong ho or tung ho, are one of those beautiful Asian market ingredients that make a simple soup feel special. I found these at Oarlock Asian Market, tucked among so many fresh greens, herbs, and vegetables. The choices were amazing. For this Chrysanthemum Greens Soup with Water Chestnuts, I wanted tender leafy tops with bright green stems, because they wilt quickly into hot chicken broth and add a delicate herbal flavour. It is a fresh, simple ingredient, but it gives the soup such a clean and aromatic taste.
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
Use the tender tops and leaves of the chrysanthemum greens for the best texture.
Trim off any tough stem ends before adding the greens to the soup.
Add the chrysanthemum greens right at the end of cooking.
The greens only need about 20 to 30 seconds in the hot broth to wilt.
Do not overcook the greens or they can lose their bright green colour.
Keep the chicken broth at a gentle simmer, not a hard boil.
A gentle simmer helps the broth stay light, clear, and delicate.
Slice the water chestnuts thinly so they warm through quickly but still stay crisp.
Fresh water chestnuts give the best clean crunch, but canned water chestnuts can work too.
Add sesame oil near the end so the flavour stays fragrant and does not overpower the soup.
Ingredient Notes
Chrysanthemum greens: Also called tong ho or tung ho, these greens have a fresh, herbal, slightly floral flavour.
Water chestnuts: Add a crisp, clean bite that works beautifully with the soft greens and light chicken broth.
Light chicken broth: Keeps the soup comforting without making it heavy.
Ginger: Adds warmth and gentle spice to the broth.
Garlic: Gives the soup a savoury base without taking over the delicate flavour.
Light soy sauce: Adds depth and seasoning while keeping the broth lighter in colour.
Mirin or dry sherry: Adds a soft sweetness and helps balance the broth.
Sesame oil: Adds a fragrant finish. A little goes a long way.
White pepper: Gives the soup a gentle warmth without making it spicy.
Variations
Make it vegetarian by using light vegetable broth or kombu dashi instead of chicken broth.
Add tofu for a simple vegetarian protein.
Add sliced chicken, shrimp, or wontons to make the soup more filling.
Stir in thin rice noodles for a light noodle soup.
Add steamed jasmine rice if you want a comforting rice soup style.
Garnish with sliced green onion, goji berries, chili threads, micro herbs, or edible petals.
Add a few drops of yuzu or lemon juice for brightness.
Stir in a little dashi or kombu infusion for deeper umami flavour.
Storage Tips
This Chrysanthemum Greens Soup is best served fresh.
The greens look brightest and taste best right after they wilt into the hot broth.
To make ahead, prepare the broth and water chestnuts first.
Store the broth separately and add the chrysanthemum greens just before serving.
Store leftover soup in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove over low heat.
Avoid boiling the soup after the greens have been added.
Freezing is not recommended because the chrysanthemum greens can become soft and the water chestnuts may lose their crisp texture.
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.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.