| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 95 | 4g | 0.6g | 9g |
| sugars | fibre | protein | salt |
| 4g | 2g | 8g | 0.8g |
There are few things more comforting than a warm bowl of soup, and Garland Chrysanthemum Soup with Mushrooms truly stands out. As a Louisiana native with French ancestry, I’ve always been drawn to recipes that boast deep, rich flavors paired with the elegance of fresh, delightful ingredients. This soup strikes a perfect balance, blending the unique taste of garland chrysanthemum leaves with the earthy notes of shiitake and enoki mushrooms.
A Nutrient-Rich Delight
One of the reasons I adore this Garland Chrysanthemum Soup with Mushrooms is for its fantastic health benefits. Garland chrysanthemum, also known as edible chrysanthemum or crown daisy, is rich in vitamins, including A and C, and contains antioxidants. Coupled with the immune-boosting properties of shiitake mushrooms, this soup is a nutritional powerhouse.
An Earthy Elegance
What’s fascinating about this recipe is how the flavors come together so harmoniously. The garland chrysanthemum offers a slightly bitter, herbal note that perfectly complements the umami taste of shiitake mushrooms. Adding enoki mushrooms gives a gentle crunch, enhancing the texture of this warming dish. And let’s not forget the tofu, which absorbs all these flavors beautifully, making each bite incredibly satisfying.
The inclusion of miso paste and soy sauce brings a savory depth, while sesame oil adds a subtle nutty aroma. The grated ginger and minced garlic inject a slight spiciness, making the soup both invigorating and comforting. It’s this complex layering of flavors that makes me keep coming back to this recipe, time and time again.
Pairing and Similar Dishes
This soup pairs wonderfully with a side of garlic bread or a light salad like Cucumber Avocado Salad. For a complete meal, you might consider serving this alongside a simple rice dish, like Vegetable Fried Rice. It also shares similarities with the flavors found in other Asian-inspired soups, such as a classic Hot and Sour Soup or a delicate Chicken and Mushroom Soup.
Beyond its taste and nutritional benefits, there’s something comforting about knowing this dish is both satisfying and healthy. Every time I make this soup, I’m reminded of the joy that comes from creating a meal that’s not only delicious but also nurturing to the body and soul. So, if you’re looking for a soup recipe that’s steeped in rich, earthy flavors and packed with nutrients, give this Garland Chrysanthemum Soup with Mushrooms a try. I promise, it won’t disappoint.
What You’ll Need
- 4 cups garland chrysanthemum leaves (chopped)
- 6 cups vegetable broth
- 1 cup shiitake mushrooms (sliced)
- 1 cup enoki mushrooms (trimmed)
- 1 large carrot (julienned)
- 1 block firm tofu (cubed)
- 3 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions (sliced)
- 1 tablespoon fresh ginger (grated)
Method
Step One
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for 2-3 minutes until fragrant.
Step Two
Add the julienned carrot, sliced shiitake mushrooms, and trimmed enoki mushrooms to the pot. Cook for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Step Three
Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer and add the soy sauce, miso paste, salt, and black pepper. Stir well to ensure the miso paste is fully dissolved.
Step Four
Add the cubed tofu to the pot and let the soup simmer for about 10 minutes, allowing the flavors to meld together.
Step Five
Stir in the chopped garland chrysanthemum leaves and let them cook for an additional 2-3 minutes until wilted.
Step Six
Turn off the heat and garnish the soup with sliced green onions before serving. Enjoy your Garland Chrysanthemum Soup with Mushrooms!
