Cordyceps flower and fish maw make a classic Cantonese double-boiled soup: a clear, gently savory broth with slender orange-gold cordyceps flower and soft, spongy fish maw. It is a slow soup, mostly hands-off, and a comforting way to use cordyceps flower in the kitchen. Here is a simple version with straightforward prep and timing.
Key takeaways
- Soak fish maw ahead of time (overnight is best), then blanch it with ginger and scallion to freshen it.
- Rinse and briefly soak cordyceps flower for about 5 minutes.
- Double-boil everything gently for 2 to 3 hours for a clear, clean broth.
- This is a culinary soup; season lightly and let the ingredients speak.
Ingredients (serves 3 to 4)
- 15 to 20 g cordyceps flower (dried)
- 2 to 3 pieces fish maw, pre-soaked
- 300 g lean pork or a few pork ribs (or chicken), blanched
- 3 slices fresh ginger
- 1 scallion
- A small handful of goji berries
- 2 to 3 red dates, optional
- About 1.5 liters water; salt to taste
How to make it
1. Prepare the fish maw
Soak the fish maw in cool water until fully softened, ideally overnight. Bring a pot of water to a boil with the ginger and scallion, add the fish maw, then turn off the heat and let it sit as the water cools. Rinse in cold water and cut into bite-size pieces. This step removes any residual smell.
2. Prepare the cordyceps flower and meat
Rinse the cordyceps flower and soak it in cool water for about 5 minutes, then drain. Blanch the pork or ribs in boiling water for a minute or two to remove scum, then rinse.
3. Double-boil
Place the pork, fish maw, cordyceps flower, red dates, and remaining ginger in a heatproof soup bowl or double-boil pot. Add water to cover. Set the bowl inside a larger pot of simmering water, cover, and double-boil gently for 2 to 3 hours. Add the goji berries in the last 10 minutes and season with a little salt.
Tips
Keep the simmer gentle so the broth stays clear rather than cloudy. Cordyceps flower has a mild, earthy, faintly sweet flavor, so this soup does not need heavy seasoning. If you prefer a lighter, meat-free version, use the same method with just fish maw, cordyceps flower, and a few slices of ginger.
Cooking with cordyceps flower often? It is the cultivated, culinary form of cordyceps. Explore our cultivated cordyceps and wild cordyceps, or see current cordyceps promotions.
Frequently asked questions
What is cordyceps flower?
Cordyceps flower is the cultivated, culinary form of cordyceps (Cordyceps militaris). It has slender orange-gold stalks and a mild, earthy flavor, and it is used in soups, stir-fries, and teas.
Do I have to use fish maw?
No. Fish maw adds a soft, spongy texture, but you can make a simple cordyceps flower soup with just pork or chicken if you prefer.
How long does it keep?
Refrigerate leftovers in a covered container and enjoy within 2 to 3 days. Reheat gently on the stove.
By Alina @ TLY
