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 quickly 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.