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.