Cordyceps Flower, Lotus Seed, Lily Bulb & Goji Berry Soup

Why people make this soup

Wild cordyceps sinensis — the original “caterpillar fungus” — is extraordinarily expensive, well beyond the reach of everyday households. But Cordyceps militaris, sold dried as “cordyceps flower” (chong cao hua), is a cultivated relative that shares many of the same nutritional characteristics and is widely available at a fraction of the price. Nourilo recommends this soup for any household where children catch colds easily, where adults feel their energy dipping, or where someone is dealing with recurring coughs, poor concentration, or tired eyes. It suits the whole family and can be made savoury (with lean meat or quail) or sweet (with a little rock sugar).

Method

1. Soak lotus seeds, lily bulb, and apricot kernels for about 20 minutes, then rinse. Give the cordyceps flower a brief rinse. Rinse the goji berries.
2. Place all ingredients in a pot with 1.8 L of water.
3. Bring to a boil, then simmer for 45 minutes until reduced to about 900 ml.
4. Serve warm. For a savoury version, add lean pork or blanched quail before cooking. For a sweet version, add rock sugar to taste at the end.

Nourilo’s Tips

This is a wonderfully versatile soup — it works just as well in a slow cooker or a thermal cooking pot, and because the water loss is lower with those methods, 750 ml of water may be enough for 3 servings. For children who catch frequent colds or struggle to concentrate at school, adding a quail or partridge gives a more nourishing result. The whole family can drink it; if cooking just for one person, halve the quantities. Nourilo’s guideline for this kind of tonic soup: twice a week is a good maintenance frequency.