Chrysanthemum Greens, Ginger & Bighead Carp Soup

Why people make this soup

Winter is the ideal season for chrysanthemum greens (garland chrysanthemum), because while most leafy vegetables have a cooling nature, this one sits on the warmer, more neutral side — making it genuinely suitable for cold months. Combined with ginger and a richly gelatinous fish head, you get a broth that warms from the inside out. Nourilo has long recommended this combination to anyone who finds cold-natured vegetables hard on their stomach, or who suffers from the kind of head-spinning, foggy dizziness that tends to worsen in cool, damp weather.