Quick answer: Simmer fresh sweet corn — cobs and kernels — in water for 30–40 minutes to build a naturally sweet, clear broth, then add a few whole cordyceps in the last 15–20 minutes and finish with goji berries and scallion. It is a light, summery way to cook with cordyceps when a long-simmered winter soup feels too heavy.
Key takeaways
- Sweet corn is at its peak in summer and makes a naturally sweet broth with no added sugar.
- Add 4–8 whole cordyceps in the last 15–20 minutes so they stay intact.
- Keep the soup clear and light — no heavy bones needed for a summer version.
- Goji berries and scallion add color and a clean finish.
A summer take on a familiar soup
Cordyceps is best known in slow winter soups, but it cooks just as nicely in a light summer broth. Sweet corn is in season from June through late summer across much of the country, and its natural sugars give the soup body and sweetness without anything else. A few whole cordyceps added near the end keep their shape and their gentle savory note.
Ingredients (serves 3–4)
- 2 ears fresh sweet corn, cut into rounds (keep the cobs in for flavor)
- 4–8 whole wild cordyceps
- 1.2–1.5 L water
- 1 tablespoon goji berries
- 1 scallion, chopped
- Salt to taste; optional 2–3 thin slices of carrot for color
How to make it
- Rinse the cordyceps. Give the whole cordyceps a quick rinse and set them aside.
- Build the corn broth. Add the corn rounds and cobs to the water, bring to a boil, then simmer 30–40 minutes until the broth tastes sweet.
- Add cordyceps. Slip in the whole cordyceps and simmer gently 15–20 minutes more.
- Finish. Add goji berries in the last 5 minutes, season with a little salt, and scatter scallion over the top. Lift out the cobs before serving.
Tips
Keep the simmer gentle so the broth stays clear. Leaving the cobs in while the soup cooks deepens the corn flavor. For more easy, warm-weather ideas, see cordyceps beyond winter.
Frequently asked questions
Can I use cultivated cordyceps instead of whole wild cordyceps?
Yes. Cultivated cordyceps or cordyceps militaris pieces work too; add them in the last 10–15 minutes.
Do I need to add sugar?
No. In-season sweet corn makes the broth naturally sweet.
Can I make it heartier?
Add a handful of blanched chicken or a few slices of lean pork if you want more body, though the corn-only version stays lighter for summer.
