Soups
Cordyceps Flower, Lily Bulb and Partridge Soup
Traditionally used to support the lungs and kidneys and ease a weak, lingering cough
Why people make this soup
Wild cordyceps keeps getting pricier, so home cooks have warmed to cordyceps flower (the cultivated fruiting body, also called “golden cordyceps”) — it carries cordycepin too and is far more affordable. Simmered with lily bulb, apricot kernels and partridge, it makes a gentle, non-heating soup that Bro Niu likes for people with a weak, drawn-out cough, including those prone to bronchial wheeze. Note the broth turns a natural orange-yellow from the cordyceps flower — that’s its own colour, not dye.
Who it suits / who should be cautious
- Suits people with a weak, lingering cough or a tendency to bronchial trouble; gentle and “tonifying without being heating,” so it’s fine a couple of times a week. Children aged 3 and up can take it (without added seasoning for the very young).
- Best taken after a cold clears, not during an active feverish cold. A cough lasting many weeks should be checked by a doctor.
Why these ingredients (the food-therapy logic)
- Cordyceps flower (chong cao hua): traditionally used to support the lungs and kidneys; mild in nature, so it builds up without being drying.
- Lily bulb (bai he): moistening, traditionally associated with calming and soothing the lungs.
- Apricot kernels (nan bei xing): classically used to ease the lungs and soothe cough.
- Partridge (zhe gu): makes a clear, light, non-greasy broth, traditionally valued for building lung qi.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Cordyceps flower | ~19 g (5 qian) | |
| Lily bulb | ~37 g (1 liang) | soaked and rinsed |
| Apricot kernels | ~37 g (1 liang) | soaked and rinsed |
| Fresh ginger | 2 slices | |
| Partridge | 1 | cleaned, blanched |
Method
- Clean and blanch the partridge. Soak and rinse the lily bulb and apricot kernels.
- Put everything into the pot with about 8 bowls of water.
- Simmer about 3 hours. Eat both the soup and the ingredients.
Bro Niu’s tips
Cordyceps flower is nourishing yet mild — “tonifying without being heating” — so twice a week is no problem. The soup also offers comfort to people who feel forgetful or sleep poorly. If you can’t find partridge, quail or organic free-range chicken works in its place.
Community questions answered (selected)
- Q (Namnam): Can I drink cordyceps-flower soup while I have a cold? Bro Niu: During a cold it’s best not to take tonics, so the illness doesn’t take hold and become hard to clear. Wait until the cold is fully gone, then take a building-up soup.
- Q (Alice): Can an 18-month-old have cordyceps-flower soup? Bro Niu: A child of 18 months can drink it — just don’t add any seasoning. For children under 2, leave soups unseasoned so they grow up not craving salt.
- Q (Ah Fa): If I can’t find partridge, what can I use instead? Bro Niu: If there’s no partridge, you can use quail or organic free-range chicken instead.
Published September 20, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
