Sweat the fennel, garlic, and shallot in olive oil until tender. Add in the mushroom stock and simmer for 10-15 minutes. Chill the base as quick as possible. Once cool, puree in a blender with remaining ingredients until smooth. Adjust seasoning with salt or soy sauce. Strain through a chinois.
Pour soup over the following: heirloom tomatoes, greenbrier tops, sliced Japanese turnip, bronze fennel, fennel flowers, begonia leaves, toasted rice powder, aster powder, cilantro oil, aged soy sauce, coriander blossoms