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Chrysanthemum greens soup with water chestnuts in light chicken broth, garnished with green onion, goji berries, and chili threads.

Chrysanthemum Greens Soup with Water Chestnuts

A light, elegant chrysanthemum greens soup made with delicate chicken broth, crisp fresh water chestnuts, ginger, garlic, and a touch of sesame oil. This clean, aromatic soup is simple, soothing, and beautifully fresh.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, lunch, Main Course, Side Dish
Cuisine Asian inspired, Chinese-inspired
Servings 4 Servings
Calories 40 kcal

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.
    • For the best Chrysanthemum Greens Soup, add the tong ho greens right at the end of cooking and let them wilt gently in the hot chicken broth for only 20 to 30 seconds. This keeps the greens bright, tender, and fresh-tasting while preserving their delicate herbal flavour.

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

Calories: 40kcalCarbohydrates: 6gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 5mgSodium: 1063mgPotassium: 182mgFiber: 1gSugar: 2gVitamin A: 1412IUVitamin C: 5mgCalcium: 31mgIron: 1mg
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