Tong Ho Soup (Chrysanthemum Soup)

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There might be many of you have not heard of using Garland/Edible chrysanthemum in your cooking. This is one of Asian vegetables commonly used in Mainland China, Southeast Asian countries and Mediterranean. It is also known as “Tong Ho” in Chinese and Shungiku in Japan. It is more like a leaf herb with aromatic fragrant. The leaves are very important ingredient to many cuisines like Taiwanese, Korean, Hong Kong and Teochew. These plants are harvested for the young leaves along with the stems to flavor soups, stews and stir-fries. Its white and yellow flowers are edible too. The plant is rich in minerals and vitamins with high concentration of potassium, also carotene and various antioxidants too.

My husband is on a liquid diet. That means he is having only soupy meal, home-squeezed fruits and vegetables juice. Well, in the next few weeks, I will be sharing some of my soup dishes and hope some recipes on juices. Please be patient with me if I keep on posting my soup recipes one after another. For me, I am not on a diet mode. I will try to add some of the dishes that I prep for my daily meal. Is that fair, my readers. I will not bore you all with just soup recipes.

Now, here we go…



2 cups edible chrysanthemum (Tong Ho/Shungiku), cut in 2 inch pieces

6 caps fresh shiitake, cleaned with a paper towel and sliced. If dried, soaked before used.

1 cup frozen mixed seafood, thawed

4 cups “No MSG” chicken broth

2 cloves garlic, peeled and crushed

1 tablespoon light soy sauce

½ tablespoon canola/vegetable/corn oil

Pinch of salt and ground white pepper

1 teaspoon sesame oil

½ teaspoon fried shallots (baby onions)



Heat a saucepan with canola/vegetable/corn oil over medium-high heat. Add crush garlic and sauté until light golden and fragrant or about 1 minute. Add shiitake and sauté for ½ minute. Add chicken broth, light soy sauce, salt and ground white pepper. Cover and bring to a boil. Reduce heat to medium and simmer for 2 more minutes. Add in the mix seafood and cook till opaque; add in the chrysanthemum (Tong Ho/Shungiku) and cover, bring to a boil. Heat turn off.

Transfer to a large soup bowl, garnish with fried shallots and sesame oil. Serve and enjoy!


This entry was posted in Chindian Recipes, Chinese Recipes, Soups, Southeast Asian (SEA) and tagged , . Bookmark the permalink.

2 Responses to Tong Ho Soup (Chrysanthemum Soup)

  1. Alan Gordon says:

    Looks great. I will have to make substitutions. I don’t eat garlic, but I do like ginger. I might use green onion instead of shallots. I might use chicken instead of shrimp. I might add an egg. I could use a jujube, or some natto. Thank you.

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