This dish was meant as an experiment and so I was so surprised at the outcome. Everyone at the table could not have enough of it. The soup was robust, complex and downright tasty. Could it have been the chrysanthemum tea that was actually the soup base?
The original intent was to make a spicy Korean themed fish soup ( aren't most Korean food spicy? ). I decided to make some sort of white soup instead, since my girl cannot tolerate anything spicy. Glad it was a stroke of genius. Cough.
I chose watercress for its crunch, color ( jade green when freshly cooked ) and herby aroma which goes well with the fish head. An alternative will be Chinese TongHo. Like most soups using scalded vegetables, this dish must be consumed immediately for freshness.
1 bowl of chrysanthemum tea
1 T miso
4 bean puffs, bite size
1 knob of young ginger
5 straw mushrooms, halved
Bunch of watercress, cut to bite size
1 salmon head, halved
Bring tea ( minus chrysanthemum ) to the boil.
Add miso to the water.
Add ginger, bean puffs, mushrooms. Boil.
Add watercress and salmon.
Boil until the fish is cooked.