Cordyceps pork-bone soup is a clear, savory broth made by double-boiling blanched pork bones for two to three hours and adding a few whole cordyceps near the end. The cordyceps give the soup a mild, earthy depth. Here is how to make it at home.
- A clear, savory soup; the cordyceps add a gentle earthy, umami note.
- Blanch the pork bones first for a clean broth, then double-boil 2-3 hours.
- Add 6-10 whole rinsed cordyceps in the last 30-60 minutes.
- A couple of ginger slices is the standard aromatic for a savory soup like this.
- Whole cordyceps are a caterpillar-and-stalk fungus; rinse them, and do not over-soak.
Ingredients
- 500-600 g pork bones or ribs
- 6-10 whole dried cordyceps
- 2-3 slices fresh ginger
- Optional: a few red dates and a small handful of goji berries
- 800 ml - 1 L water
- Salt, to taste
How to make cordyceps pork-bone soup
1. Blanch the bones
Cover the pork bones with cold water, bring to a boil for 2-3 minutes, then drain and rinse off the foam. This keeps the broth clear.
2. Rinse the cordyceps
Give the dried cordyceps a quick rinse in cool water to remove surface dust. Do not soak whole wild cordyceps for long.
3. Double-boil
Put the bones, ginger, and water in a double-boiler inner pot, set it in the outer pot of simmering water, and cook gently for 2-3 hours.
4. Add the cordyceps
In the last 30-60 minutes, add the cordyceps (and the red dates and goji, if using) so their flavor and shape stay intact.
5. Season and serve
Add salt at the end. Serve hot, and eat the softened cordyceps along with the soup.
Tips
- Double-boiling keeps the broth especially clear; if you do not have a double boiler, simmer gently in a covered pot.
- Add the cordyceps late so they do not overcook.
- The finished soup tastes mild, earthy, and savory-umami.
Browse wild cordyceps and cultivated cordyceps, or current cordyceps offers. For more soups, see our cordyceps chicken soup and cordyceps duck soup.
Frequently asked questions
Can I use cultivated or militaris cordyceps?
Yes. Wild Cordyceps sinensis, cultivated sinensis, and bright-orange militaris all work. Militaris cooks quickly, so add it near the very end.
How many cordyceps per pot?
About 6-10 whole pieces for a family-size pot.
Is ginger okay in this soup?
Yes. A couple of ginger slices is standard in a savory bone soup. The classic 'ginseng, not ginger' guidance applies to sweet bird's nest desserts, not savory soups.
Do I need to soak the cordyceps first?
Just rinse whole wild cordyceps; a long soak is not needed. Dried militaris can take a short 10-minute soak.
