Cordyceps Flower Snow Fungus Lily Conch Slice Soup

Why people make this soup

The first hints of autumn arrive in late August — even when the days are still warm, there is something in the morning air that is different. That subtle shift is exactly when Cantonese families start thinking about moistening soups. Summer’s heat has a drying effect on the lungs, and as the season changes, the body benefits from ingredients that replenish moisture and nourish the respiratory system before the dry autumn weather sets in.

Cordyceps flower (chong cao hua) is the cultivated mycelium form of the Cordyceps fungus, grown without the wild caterpillar host. Its properties are considered similar to — though less potent than — wild Cordyceps sinensis, and it is widely available and affordable. Paired with snow fungus, lily bulb, and sweet almonds, this soup creates a beautifully moistening broth. The conch slices add an additional yin-nourishing quality and give the soup a pleasant seafood depth; lean pork or chicken are equally good substitutes.

Method

1. Soak the snow fungus in cold water until fully expanded (about 20–30 minutes). Remove and discard the tough yellowish base. Tear into smaller pieces.
2. Soak the conch slices in water for 20–30 minutes until softened. Drain.
3. Rinse all remaining ingredients.
4. Place all ingredients in a pot with 1.8 L of water.
5. Bring to a boil, then reduce to a medium-low simmer and cook for 1 hour, until reduced to 0.9–1.2 L.
6. The soup can be served as a sweet broth (add rock sugar near the end) or as a savoury soup (add lean pork at the beginning and season with a little salt). Drink the broth and eat the cooked ingredients.

Nourilo’s Tips

What is sold as “abalone slices” (bao pian) in many dried-seafood shops is often actually conch slices (luo pian) — large sea conch that has been sliced and dried. Do not worry about the mislabelling; it is still a yin-nourishing ingredient, just not as potent as real dried abalone or dried whole conch (xiang luo gan). If you cannot find cordyceps flower, simply leave it out — the snow fungus, lily bulb, and almonds alone make a beautiful moistening soup. If you live outside Hong Kong, lean pork or chicken is an excellent substitute for the conch slices.