Recipe: Chrysanthemum bouillon

Written by

Sherelle Schmidt

Warm yourself with a remarkable Chrysanthemum bouillon which is not only filling, but also warming. And it’s easy to make it yourself. Then the big question is: who are you going to share this delicious soup with?

What you will need:

3 tbps white miso soup (health food shop or oriental store)
2 stems lemongrass
1 ginger root (5 cm), peeled and crushed
4 lime leaves, shredded
At least 1 litre vegetable stock (make it yourself)
1 tbsp ginger syrup
Salt to taste
Juice of 1-2 limes
Dried edible Chrysanthemums*
1 fresh red chilli
Vegetables/herbs for garnish
12 Chrysanthemum petals
1 small yellow pattypan squash cut into small chunks
4 bunched carrots cut into thin slices
1 large chioggia beetroot cut into thin slivers
1 red pepper (thin rings)
4 spring onions (thin slices)
Fresh basil
Fresh coriander leaves

How to make it

Crush the lemongrass the ginger and the lime leaves with a pestle and mortar. Place this mixture in a pan with the stock and the miso, bring to the boil and leave to simmer for 15 minutes. Taste: it should be flavoursome and fragrant. Add ginger syrup, salt, soya sauce and lime juice to taste.

Tip: add small quantities at the time, and keep tasting until you have found a good balance between the slightly sweet, sour, salty and floral flavours. Pour the soup through a sieve lined with a clean tea towel (passing). Divide the finely chopped vegetables, chrysanthemum petals and fresh herbs between four bowls, and pour the bouillon over them.

*Dried edible chrysanthemums can most easily be obtained in September from the Chinese supermarket. Note: check with the store that the chrysanthemums are edible.