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.