Cordyceps Flower, Huai Shan and Goji Berry Pork Shin Soup

Why people make this soup

Cordyceps flower (chong cao hua) is the cultivated fruiting body of Cordyceps mycelium, not the wild caterpillar fungus, and is widely available at Chinese herb shops and Asian grocers, or online. Bright orange, lightly fragrant, and reminiscent of enoki mushrooms, it contains cordyceps polysaccharides and is traditionally regarded as nourishing for the lungs and kidneys. Simmered with huai shan (Chinese yam), goji berries, and figs in a simple pork broth, this is a mild, pleasantly sweet soup that can easily become a regular part of a wellness-minded weekly menu.

Method

1. If using fresh cordyceps flower: trim off the root ends, rinse, and blanch briefly in boiling water. If using dried: soak for 15 minutes and rinse.
2. Blanch the pork shin in boiling water for a few minutes to remove impurities. Drain and cut into chunks.
3. Soak and rinse the huai shan and goji berries.
4. Combine all ingredients in a pot with 2.4 L of cold water.
5. Bring to a boil, skim any foam, then reduce heat and simmer for about 2 hours until reduced to roughly 1.2 L.
6. Serve the soup and eat the ingredients alongside it.

Nourilo’s Tips

As with any less-familiar mushroom or fungal food, do not eat a very large portion in one sitting. Dried cordyceps flower is generally preferable to fresh for those who tend toward a damp constitution. If cordyceps flower molds in the fridge, discard it immediately — moldy ingredients should never be used, as the mycotoxins penetrate throughout and cannot be rinsed away. This soup can be made 2 to 3 times per week as a general tonic.