Cordyceps Spore, Yam, Goji, Lily and Conch Soup

Why people make this soup

The solar term “Start of Winter” (li dong) has arrived. Tradition says it’s time for a tonic to build resilience against cold and illness — but when the weather is still mild, an overly warming soup isn’t ideal. Frozen conch is available at many supermarkets and Asian grocers; paired with cordyceps spore heads, fresh yam, goji, and lily bulb, it makes a soup that is nourishing and rich yet gentle. Conch makes an exceptionally savory broth and is rich in protein and trace minerals, and cordyceps spore heads — where the plant concentrates its nourishment — are traditionally associated with supporting the lungs and kidneys and easing cough.

Method

1. Soak and rinse the cordyceps spore heads, goji, and lily bulb separately.
2. Peel the fresh yam and cut into segments.
3. Thaw the conch and blanch.
4. Simmer everything in 2.4–2.7 L of water for about 1.5 hours, reducing to 1.2–1.5 L. Eat the ingredients along with the soup.

Nourilo’s Tips

This soup is neither cold nor drying, fine for all ages, and traditionally helpful for sensitive airways and nasal sensitivity — but skip it while you have a cold with fever. Cordyceps spore heads are available at Chinese or Asian grocers and dried-seafood specialists, or online.