Chrysanthemum Soup

Chrysanthemum Soup is a delicate and fragrant vegan dish that highlights the floral notes of chrysanthemum petals, combined with the umami of mushrooms and the warmth of ginger. This light yet nourishing soup is perfect for soothing the soul and is often enjoyed for its health benefits in traditional Chinese cuisine.

Ingredients

• Dried chrysanthemum flowers - 10 grams
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Ginger - 5 grams, sliced thinly
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Spring onions - 2, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. In a pot, heat sesame oil over medium heat and sauté minced garlic and sliced ginger until fragrant, about 1-2 minutes.
2. Add the sliced mushrooms and cook for another 3-4 minutes until they soften.
3. Pour in the vegetable broth and bring to a gentle boil.
4. Add the dried chrysanthemum flowers, julienned carrots, soy sauce, salt, and pepper. Let it simmer for 15 minutes.
5. Remove from heat and garnish with chopped spring onions before serving.

Nutrition

• Calories: 80
• Protein: 3 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• May aid in digestion and support liver health.

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