Crown Daisy (Tong Hao) and Egg White Soup

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.

Method

1. Rinse the crown daisy. Separate the egg whites from the yolks and beat the whites.
2. Bring 600 ml of water to a boil; add a little oil and seasoning.
3. Add the crown daisy and cook 3–5 minutes.
4. Pour in the egg whites, let it return to a boil, and serve.

Nourilo’s Tips

You can add a few slices of grass carp to this soup. The whole family can drink it, and it’s also helpful for poor appetite, an out-of-sorts stomach, and sluggish urination.