Seasonal TCM Dietetics — Spring

    Chrysanthemum Tofu Clear Soup

    菊花豆腐清湯 · Jú Huā Dòu Fu Qīng Tāng

    Liver Yang RisingCoolingJiangnan-inspiredSoup
    Chrysanthemum Tofu Clear Soup — Silken tofu, enoki and chrysanthemum make a delicate, gently cooling bowl for a tense spring evening.

    Silken tofu, enoki and chrysanthemum make a delicate, gently cooling bowl for a tense spring evening.

    Prep
    8 min
    Cook
    18 min
    Total
    26 min
    Yield
    3 servings

    Ingredients

    • 6 g food-grade dried chrysanthemum flowers
    • 200 g silken tofu, cubed
    • 80 g enoki mushrooms, trimmed
    • 900 ml light vegetable stock
    • 50 g baby spinach
    • 1 tsp light soy sauce
    • 1 tsp sesame oil
    • 6 goji berries

    Method

    1. 1Bring stock to a gentle simmer and steep half the chrysanthemum for 8 minutes; strain.
    2. 2Return stock to low heat and add tofu and enoki for 5 minutes.
    3. 3Add spinach, goji and remaining flowers for 2 minutes.
    4. 4Season with soy, finish with sesame oil and serve warm rather than piping hot.

    Nutrition (approx.): ~95 kcal per serving · 1 bowl (~300 ml)

    All spring recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.