Dou Dou (豆豆)
This comforting Taiwanese soup is the perfect way to enjoy garland chrysanthemum (茼蒿) — a fragrant, nutrient-packed green that’s beloved in East Asian cooking. Paired with silky tofu in a light ginger broth thickened with lotus root powder, it’s healthy, warming, and ready in 20 minutes. 一道暖心又健康的茼蒿豆腐羹，茼蒿的獨特清香與嫩豆腐的滑順完美結合，薑油和蓮藕粉勾芡帶來溫暖的醇厚口感。
📹 Watch the Recipe
Recipe by 野菜鹿鹿 Veggie Deer
🥘 Why This Recipe Works
Garland chrysanthemum (also known as crown daisy or tong ho) is a highly aromatic green vegetable that’s at its peak in late winter and early spring. When wilted in a hot pan with fragrant ginger oil, its distinctive herbal aroma intensifies without becoming bitter. Silken tofu adds delicate protein and a velvety texture, while a light lotus root powder thickening gives the broth a silky, comforting consistency — like a classic Chinese jade soup (翡翠羹). The technique of stir-frying the greens before adding liquid builds layers of flavor that you simply can’t get from boiling.
6 ingredients, one pot, 20 minutes — a nourishing soup that feels like a warm hug.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Garland chrysanthemum (茼蒿) | 1 large bunch (~300g) | Washed, cut into short segments |
| Silken tofu (嫩豆腐) | 1 block (~300g) | Cut into small cubes |
| Old ginger (老薑) | 1 small piece | Finely minced |
| Lotus root powder (蓮藕粉) | 2 tbsp | Mixed with water for slurry |
| Salt | To taste | |
| Black pepper (黑胡椒粉) | To taste | |
| Sesame oil (香油) | 1 tsp | To finish |
| Water | 200-300 ml |
👨🍳 Instructions
Step 1: Prep the Ingredients
- Wash garland chrysanthemum thoroughly and cut into short segments
- Cut silken tofu into small cubes
- Finely mince the old ginger
- Mix lotus root powder with a little cold water to make a slurry
Step 2: Fry the Ginger
- Heat a little oil in a wok or pot over medium-low heat
- Add minced ginger and fry slowly until fragrant and lightly golden
- This ginger oil is the flavor foundation of the entire dish
Step 3: Cook the Greens
- Add the garland chrysanthemum to the pot
- Stir-fry until wilted — it will dramatically reduce in volume
- The initial oil fry releases more aroma than boiling alone
Step 4: Simmer & Thicken
- Add 200-300 ml water and bring to a gentle simmer
- Gently slide in the tofu cubes
- Season with salt and black pepper
- Slowly pour in the lotus root slurry while stirring, until the soup reaches a silky, lightly thickened consistency
- Finish with a drizzle of sesame oil
- Serve hot over rice for a complete meal, or on its own as a nourishing soup
💡 Tips & Substitutions
| Problem | Fix |
|---|---|
| No lotus root powder? | Use cornstarch or potato starch instead (same ratio) |
| Can’t find garland chrysanthemum? | Substitute with spinach or watercress — different flavor but still delicious |
| Prefer a clear soup? | Skip the thickening step entirely for a lighter broth |
| Soup too thin/thick? | Add more slurry for thicker, more water for thinner — adjust to preference |
📊 Nutrition
Per serving (serves 2): ~180 kcal | Protein 12g | Fat 8g | Carbs 16g | Fiber 5g
Ingredients
Method
Prep Ingredients
Fry Ginger
Cook Greens
Simmer & Serve
Ingredients
Method
🌱 Why This Dish
Garland chrysanthemum (茼蒿) has been cultivated in China for over 2,000 years and is especially popular in Taiwanese and Cantonese cooking. It’s known in traditional Chinese medicine for its ability to soothe the digestive system and cool the body. The technique used here — first frying the greens in ginger oil before adding liquid — is a classic Chinese cooking method called “炒” (stir-fry) followed by “煮” (simmer), which builds depth of flavor that’s impossible to achieve by boiling alone. The lotus root powder (蓮藕粉) used for thickening is a healthier alternative to cornstarch, adding a subtle sweetness and nutritional benefits including dietary fiber and potassium.
