Cordyceps Flower, Tiger Milk Lingzhi and Quail Soup

Why people make this soup

Tiger Milk Mushroom and Cordyceps flower are two of the most valued functional mushrooms in contemporary Chinese food therapy — and they are a natural pairing for parents asking about soups for children who seem to catch every passing cold or wheeze through every season. Combined with the classic lung-supporting duo of sweet and bitter almonds and dried figs, then simmered with quail for a rich, slightly gamey broth, the result is a soup that is both medicinal in intent and genuinely delicious to drink. Children and adults alike can benefit.

Method

1. Blanch the quail in boiling water for about 2 minutes to remove impurities. Rinse and set aside.
2. Rinse all herb ingredients briefly under cold water.
3. Place all ingredients into a pot with 2.4 L of water.
4. Bring to a boil over high heat, skim off any foam, then reduce to a gentle simmer.
5. Cook for 2 hours until the broth is richly flavoured and has reduced to approximately 1.2–1.5 L.
6. Season lightly with salt and serve. Drink the soup and eat the quail meat and mushroom pieces.

Nourilo’s Tips

This soup is gentle enough for regular consumption by children — once or twice a week is ideal for those with a weak constitution. However, always pause during any episode of fever, cold, or active infection and resume only after full recovery. Tiger Milk Mushroom is best bought whole and sliced by the shop assistant — it keeps better when stored whole. The two types of Cordyceps flower (spore-head and long-strand) have similar therapeutic properties; the spore-head variety is simply more aromatic. Both Tiger Milk Mushroom and Cordyceps flower are available at Chinese herb shops and online Asian health retailers.