When the weather turns hot, a light, clear soup is exactly right. This one pairs soft yellow mung beans with cordyceps militaris flower, the bright orange cultivated cordyceps, for a gentle bowl you can serve warm or let cool. It is a simple culinary recipe, and it comes together with just a few ingredients.
Key takeaways
- Rinse and simmer split mung beans until soft (about 30–40 minutes).
- Add cordyceps militaris flower toward the end so the delicate stalks keep their shape and color.
- Keep it light: a clear broth, a few goji berries, and a small pinch of rock sugar or salt to taste.
- Serve warm, or chill it for a cooling summer bowl.
What you'll need
- 1/2 cup split yellow mung beans, rinsed
- A small handful of dried cordyceps militaris flower (about 5–8 g), rinsed
- A few goji berries (optional)
- 6 cups water
- Rock sugar or a pinch of salt, to taste
How to make it
- Prep the mung beans. Rinse the split mung beans until the water runs clear. For a softer, faster cook, soak them for 30 minutes first.
- Simmer. Bring the water to a boil, add the mung beans, then lower to a gentle simmer for 30–40 minutes, until they are soft and just beginning to break down.
- Add the cordyceps. Rinse the cordyceps militaris flower briefly, then add it in the last 8–10 minutes of cooking, along with the goji berries. The short cook keeps the orange stalks intact and their flavor mild.
- Finish. Season lightly, to taste: a small pinch of rock sugar for a cooling dessert-style soup, or a pinch of salt for a savory bowl. Serve warm, or refrigerate and enjoy cold.
Notes and swaps
Cordyceps militaris flower is delicate, so it does not need long cooking; adding it late keeps the texture pleasant and the color bright. If you prefer a heartier bowl, a couple of slices of ginger turn this into a savory clear soup (ginger is a genuine aromatic here). Cook the mung beans a little longer if you like the soup thicker.
Frequently asked questions
Do I need to soak cordyceps militaris before cooking?
A quick rinse is enough. The dried stalks rehydrate in the soup; a brief soak of a few minutes is fine if they look dusty, but a long soak is not necessary.
Can I use whole cordyceps instead of the flower?
This recipe is written for cultivated cordyceps militaris flower. Whole wild cordyceps is usually reserved for slow, savory double-boiled soups rather than a light everyday bowl like this one.
Warm or cold?
Both work. Serve it warm as a comforting soup, or chill it for a refreshing summer version. For an easy everyday option, our cordyceps infuser bottle and current cordyceps selection are worth a look.
