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.

Method

1. Remove the gills from the fish head and rinse well. Chop into large pieces. Rinse the chrysanthemum greens.
2. Heat a little oil in a wok or pot over medium-high heat. Pan-fry the fish head pieces until golden and fragrant on both sides.
3. Pour in 1.5–1.8 L of boiling water. Bring to a vigorous boil over high heat and cook for 20 minutes — the broth should turn a milky white colour.
4. Add the chrysanthemum greens and ginger slices. Cook for a further 10 minutes.
5. Serve immediately, eating both the soup and the solid ingredients.

Nourilo’s Tips

This soup has a clean, appetising fragrance. The key step is pan-frying the fish head before adding boiling water — this is what gives the broth its signature milky white colour and deep savouriness. The soup is also traditionally associated with supporting healthy blood pressure and stimulating appetite. Serve hot and enjoy with a bowl of rice.