Chrysanthemum Leaf Soup

Chrysanthemum Leaf Soup is a delicate and fragrant Korean dish that highlights the unique flavor of chrysanthemum leaves, often enjoyed for its soothing qualities. This vegetarian soup is light yet satisfying, making it a perfect starter or a comforting meal on its own.

Ingredients

• Chrysanthemum leaves - 100 grams
• Vegetable broth - 500 ml
• Tofu (firm) - 150 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the vegetable broth over medium heat.
2. Add minced garlic and grated ginger, and let it simmer for about 2 minutes until fragrant.
3. Cut the firm tofu into small cubes and add them to the pot.
4. Stir in the soy sauce, sesame oil, salt, and black pepper, and let it simmer for another 5 minutes.
5. Add the chrysanthemum leaves and chopped green onions, cooking for an additional 3-4 minutes until the leaves are wilted.
6. Taste and adjust seasoning if necessary, then remove from heat and serve hot.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, promoting overall health.
• Contains anti-inflammatory properties that may help reduce inflammation in the body.

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