Soups
Crown Daisy (Tong Hao) and Egg White Soup
Traditionally used to soothe the stomach and ease a heavy, dizzy head
In short: Crown Daisy (Tong Hao) and Egg White Soup is a soup that Traditionally used to soothe the stomach and ease a heavy, dizzy head. It is most often made for digestive wellness, heart & circulation, sleep & calm. Total time about 20 min.
Why people make this soup
When late autumn rolls around, crown daisy greens (tong hao) come back to the markets. For middle-aged and older folks with high blood pressure, the usual advice is more vegetables and less meat — but if your stomach runs a little cold, you can’t take too many cooling greens. Crown daisy is the friendly exception: warmer-natured and easy on the gut. Nourilo cooks it into a quick soup with egg white, traditionally used to soothe the stomach, ease phlegm, and clear that heavy, dizzy-headed feeling some people get with high blood pressure.
Safety first — read before you cook
This is a traditional food, not a treatment. Please check with your doctor or pharmacist before making it a regular part of your diet if you:
- are pregnant or breastfeeding, or are cooking for a young child;
- take regular medicines — especially blood thinners, blood-pressure, diabetes or immune-suppressing drugs;
- have a kidney, liver or heart condition, or a known food allergy.
Stop eating it and seek advice if you notice an allergic reaction or feel unwell. Safety notes reviewed 8 October 2026 · How we write safety notes
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