Soups
Cordyceps Flower, Sand Ginseng, Snow Ear and Muscovy Duck Soup
traditionally used to nourish yin, support lung function, and ease dry cough in those prone to internal heat
Why people make this soup
There is a particular type of fatigue that is hard to pin down: the person is not exactly unwell, but they are chronically tired, their throat or skin feels persistently dry, they get overheated easily, and if they try to eat warming tonic foods like red ginseng or chicken, they end up with a sore throat or insomnia. In Cantonese food therapy this pattern is described as “xu bu shou bu” — someone who needs nourishment but whose system is too depleted or too hot to absorb a warming tonic without side effects. Muscovy duck (shui ya) is the perfect meat for this situation: unlike chicken, it is neutral to cool in nature, lean, and deeply nourishing. Paired with cordyceps flower, sand ginseng, snow ear, and goji berries — all moistening, yin-supporting ingredients — this soup gently replenishes from the inside without adding heat. Regular drinkers often find it helps with both dry cough and nasal sensitivity over time.
Who it suits / who should be cautious
- Suitable for adults who overwork, stay up late, smoke, or eat spicy foods and experience dryness, flushing, and dry cough as a result
- Suitable for those with nasal sensitivity (rhinitis) or a weak respiratory constitution
- Suitable when you feel too run-down to tolerate warming tonic soups
- Can be adapted for children as young as 5 years old (half a bowl)
- Not suitable during active colds, flu, or fever — nourishing soups should wait until the illness clears
Why these ingredients (the food-therapy logic)
- Cordyceps flower (chong cao hua): The fruiting body of Cordyceps militaris — widely available and more sustainable than wild Cordyceps sinensis. Sweet and neutral. Traditionally associated with supporting lung qi, reducing cough, and tonifying the kidneys without adding heat. Higher quality pieces are thicker, fragrant, and dry. Check that soaking water remains clear (not cloudy or intensely coloured), which indicates no artificial dyes.
- Sand ginseng (sha shen): Sweet and slightly cool. Nourishes lung yin, clears lung heat, moistens dryness. Used for dry cough that is not productive.
- Snow ear fungus (xue er / yin er): The tremella mushroom. Sweet, neutral to slightly cool. Rich in plant-based polysaccharides. Deeply moistening to the lungs and skin. One of the most valued ingredients in traditional Chinese food therapy for yin nourishment.
- Goji berries (gou qi zi): Slightly warm and sweet. Nourishes liver and kidney yin, supports vision, and gently tonifies without overheating.
- Dried figs (wu hua guo): Gently cooling, moistening, and mildly laxative. Adds natural sweetness and balance.
- Dried tangerine peel (chen pi): Warm, aromatic. Regulates qi and prevents the soup from being too cloying or cold.
- Muscovy duck (shui ya): A lean, neutral-to-cool poultry that nourishes yin without the warming, occasionally heat-producing effect of chicken. Classic choice for those who cannot tolerate warm tonics.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Cordyceps flower | 20 g (5 qian) | Soak briefly to rehydrate; check soaking water is clear |
| Sand ginseng (sha shen) | 12 g (3 qian) | Rinse and soak briefly |
| Snow ear fungus | 8 g (2 qian) | Soak until fully expanded; remove hard base; tear into smaller pieces |
| Goji berries | 12 g (3 qian) | Rinse briefly |
| Dried figs | 4 pieces | Rinse and cut into halves |
| Dried tangerine peel | 1 piece | Soak and rinse |
| Muscovy duck | 1 whole bird | Butcher and cut into pieces; blanch in boiling water for 2–3 minutes, drain and rinse |
| Water | 8 bowls (~2 litres) |
Method
- Blanch the duck pieces in boiling water for 2–3 minutes to remove impurities. Drain and rinse under cold water.
- Soak the cordyceps flower, sand ginseng, snow ear fungus, goji berries, and figs separately until softened. Remove the hard base of the snow ear and tear into smaller pieces.
- Place all ingredients in a large pot with 8 bowls of water.
- Bring to a boil over high heat, then reduce to a slow simmer.
- Cook for 2 hours until the broth is richly flavoured and the duck is very tender.
- Serve hot and eat both the soup and the solid ingredients.
Bro Niu’s tips
Cordyceps flower (chong cao hua) is the spore body form — it is larger, more fragrant, and somewhat more effective for lung support than the standard thin variety. When selecting, look for pieces that are dry, golden-orange, and fragrant. When you soak them, the water should remain relatively clear: turbid or intensely coloured soaking water may indicate artificial dyes and that batch should not be used. If muscovy duck is difficult to find, lean pork or pork shin can be substituted — the duck’s cooling, yin-nourishing quality will be reduced but the soup is still beneficial.
Community questions answered (selected)
-
Q (reader): Can a woman drink this soup during her menstrual period? Bro Niu: Yes, this soup can be taken during menstruation without any problem. You can also cook a simple red bean and red date soup to support blood nourishment during your period.
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Q (金金): Can a 5-year-old child with nasal sensitivity drink this soup? Bro Niu: A 5-year-old can drink this soup. It is suitable for children with nasal sensitivity and weak lungs.
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Q (reader): How do I know if cordyceps flower has been artificially dyed? Bro Niu: Soak a small amount in water and wait a few minutes. If you can see through the water to the bottom of the bowl — even if it takes on some colour, as long as the water is clear — it has not been artificially dyed. If the soaking water turns cloudy and opaque, it has been treated with artificial colour and should not be used. Good-quality cordyceps flower is also fragrant, dry, and fairly thick.
Published March 4, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 5 min read.
