Chrysanthemum Greens (Tong Ho) and Fish Head Soup

Why people make this soup

Some people habitually drink large glasses of ice-cold drinks with every meal. Over time, this can deplete the warmth the digestive system needs to function well — in traditional Chinese medicine terms, cold contracts and obstructs, causing stomach qi to rebel upward rather than descend. The result: a dull, persistent ache in the stomach, a watery tastelessness in the mouth, little appetite, and occasional waves of nausea. This soup is a gentle, everyday response to that pattern.

Chrysanthemum greens (tong ho) have a distinctively fragrant, slightly warming character that is traditionally associated with settling the stomach. The fish head contributes a rich, nourishing broth and is considered in Chinese food therapy to support kidney and spleen function. Ginger and white pepper amplify the warming effect and help lift the fishy smell — the result is a beautifully flavoured, milky-white broth.