By Alina @ TLY
This soup simmers wild cordyceps with sliced Chinese yam and red dates in a clear broth, until the yam turns tender and the broth takes on a light natural sweetness. It's an easy, warm dish for a family gathering like Vu Lan, when the whole table sits down together.
Key Takeaways
- A clear, family-style soup built around three ingredients: wild cordyceps, Chinese yam, and red dates.
- Chinese yam has a mildly sweet taste and a tender-yet-firm texture, somewhere between potato and lotus root once cooked.
- Red dates add a light natural sweetness to the broth as it simmers.
- Wild cordyceps goes in partway through cooking so it stays tender rather than turning tough.
- A simple, warm soup suited to a family table on Vu Lan (August 27, 2026 this year), when everyone gathers together.
Ingredients (Serves 4)
- 6–8 whole wild cordyceps pieces
- 150g fresh Chinese yam, peeled and sliced (or dried Chinese yam slices, pre-soaked)
- 8–10 red dates
- 6 cups water or light broth
- Salt to taste
Step-by-Step
- If using dried Chinese yam, soak the slices in water until softened. Fresh Chinese yam only needs peeling and slicing.
- Rinse the red dates and wild cordyceps briefly under cool water.
- Combine the water or broth, Chinese yam, and red dates in a pot. Bring to a gentle simmer, uncovered.
- Add the wild cordyceps partway through cooking, in the last 20–30 minutes, so it stays tender rather than overcooking.
- Simmer gently, covered, for about an hour to 90 minutes total, until the Chinese yam is tender and the broth tastes lightly sweet.
- Season lightly with salt, ladle into bowls, and serve warm at the family table.
What Chinese Yam Brings to This Soup
Fresh Chinese yam has a thin skin over a firm, faintly sweet flesh; once simmered, it softens into a texture somewhere between potato and lotus root — tender but still holding its shape in the bowl. It carries a mild, clean sweetness that blends easily into the broth without becoming heavy.
Why the Cordyceps Goes In Later
Wild cordyceps is delicate; simmering it for the full cooking time can leave it tougher than it needs to be. Adding it about 20–30 minutes before the soup finishes keeps the piece tender while it still picks up the flavour of the broth around it.
A Soup for the Family Table
Vu Lan falls on August 27, 2026 this year, and it's a day many families spend together over a shared meal. This soup is built for exactly that setting — a clear, easy pot that feeds the table, made from the same three ingredients simmered gently until everything is tender.
Frequently Asked Questions
What does Chinese yam taste like in this soup?
It's mildly sweet, with a texture that's tender yet still holds its shape — somewhere between potato and lotus root once it's simmered through.
Can I use dried Chinese yam instead of fresh?
Yes. Soak dried Chinese yam slices in water until softened before adding them to the pot; fresh yam just needs peeling and slicing.
When should the wild cordyceps go into the soup?
Add it partway through cooking, in the last 20–30 minutes, so it stays tender rather than becoming tough from a long simmer.
How far ahead can I prepare this soup for a family gathering?
You can make it a few hours ahead and reheat it gently before serving; it also holds well over low heat while guests arrive.
