Chrysanthemum Leaf Soup
2 cups Fried Tofu Crumbles (see Fried Tofu Crumbles)
20 ounces of whole fresh Chrysanthemum (Shungiku or Tong Ho)
20 ounces daikon
5 cups water
5 cups Vegetarian Soup Base (see Vegetarian Soup Base)
2 tablespoons canola oil for frying
2 teaspoons salt
1 teaspoon dry mushroom seasoning
¼ teaspoon black pepper
2 tablespoons cilantro leaves, coarsely chopped
- Remove and discard the stems from the Chrysanthemum leaves. Also discard any leaves with dark, bruised patches or yellowing. Fill a large bowl with cool water and soak the Chrysanthemum leaves for several minutes to loosen dirt and sand. Drain the water, rinse the leaves, and then repeat the soaking and draining process until the water stays clear and the leaves are clean.
- Heat the Vegetarian Soup Base and water in a medium pot over medium-high heat until boiling. Add the Chrysanthemum leaves, then lower the heat and simmer for 1 minute.
- Add Fried Tofu Crumbles and mushroom seasoning, and simmer for 1 more minute.
- Serve garnished with cilantro and black pepper.