What you will need:
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3 tbps white miso soup (health food shop or oriental store)
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2 stems lemongrass
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1 ginger root (5 cm), peeled and crushed
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4 lime leaves, shredded
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At least 1 litre vegetable stock (make it yourself)
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1 tbsp ginger syrup
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Salt to taste
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Juice of 1-2 limes
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Dried edible Chrysanthemums*
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1 fresh red chilli
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Vegetables/herbs for garnish
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12 Chrysanthemum petals
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1 small yellow pattypan squash cut into small chunks
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4 bunched carrots cut into thin slices
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1 large chioggia beetroot cut into thin slivers
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1 red pepper (thin rings)
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4 spring onions (thin slices)
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Fresh basil
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Fresh coriander leaves
How to make it
Crush the lemongrass the ginger and the lime leaves with a pestle and mortar. Place this mixture in a pan with the stock and the miso, bring to the boil and leave to simmer for 15 minutes. Taste: it should be flavoursome and fragrant. Add ginger syrup, salt, soya sauce and lime juice to taste.
Tip: add small quantities at the time, and keep tasting until you have found a good balance between the slightly sweet, sour, salty and floral flavours. Pour the soup through a sieve lined with a clean tea towel (passing). Divide the finely chopped vegetables, chrysanthemum petals and fresh herbs between four bowls, and pour the bouillon over them.
*Dried edible chrysanthemums can most easily be obtained in September from the Chinese supermarket. Note: check with the store that the chrysanthemums are edible.
EXTRA HUNGRY TODAY?
Check out our recipes for garland chrysanthemum tea and a delicious chrysanthemum cheesecake, or have a high tea with chrysanthemums.
