This is a clear, double-boiled soup that pairs a few whole wild cordyceps with dried scallop, also called conpoy. The scallop gives the broth a gentle savory-sweet depth, while the cordyceps adds a soft, earthy aroma. The pieces go in whole near the end, and once softened they are pleasant to eat straight from the bowl.
Key takeaways
- A clear, double-boiled soup for two, built on dried scallop and a few whole wild cordyceps pieces.
- Rinse the cordyceps gently and add them whole in the final stretch so their aroma stays delicate.
- The softened cordyceps pieces are edible; spoon them up with the broth.
- Plan about two hours of gentle double-boiling for a clean, clear result.
Ingredients (serves 2)
- 4 to 6 whole wild Cordyceps sinensis pieces (tan-golden bodies, each with a single slender dark stalk)
- 15 to 20 g dried scallop (conpoy), about 4 to 6 pieces
- 450 ml water, plus the scallop soaking water
- 1 thin slice of fresh ginger (optional)
- A small pinch of salt, to taste
Method
1. Prepare the scallop and cordyceps
Rinse the dried scallop, then soak it in a little warm water for 20 to 30 minutes until softened, and pull it into loose shreds. Keep the fragrant soaking water. Rinse the whole cordyceps briefly under cool running water to remove any surface grit; a soft brush helps around the stalk. Set the cordyceps aside.
2. Start the double-boil
Add the shredded scallop, its soaking water, the fresh water, and the ginger slice to a heatproof jar or double-boil pot. Cover, set it inside a larger pot of simmering water, and let it double-boil gently for about 90 minutes. The broth will turn a pale gold as the scallop gives up its flavor.
3. Add the cordyceps
Add the whole cordyceps pieces and continue the double-boil for a final 20 to 30 minutes. Adding them late keeps their aroma soft and their shape intact rather than over-softening them.
4. Season and serve
Turn off the heat and taste. The scallop already brings savor, so add only a small pinch of salt if needed. Ladle into two white porcelain bowls, dividing the cordyceps and scallop between them, and serve warm.
Tips and variations
- For a slightly fuller broth, add a few blanched lean pork slices at the start; keep the seasoning light so the soup stays clear.
- Do not let the pot boil hard. A steady, gentle double-boil keeps the broth clear and the cordyceps whole.
- The softened cordyceps pieces can be eaten. If you prefer, lift them out, and they can be reused once in a second gentle brew.
Where to find the ingredients
Choose whole pieces from our wild cordyceps collection, and pick up dried scallop from our seafood selection. If you would rather brew whole cordyceps as a simple warm drink another day, a cordyceps infuser bottle makes it easy. Prefer a steadier-priced option for everyday cooking? See our cultivated cordyceps.
Frequently asked questions
Do I need to soak wild cordyceps before adding it?
No. A gentle rinse under cool water is enough. The pieces soften on their own during the final part of the double-boil.
Can I eat the cordyceps pieces?
Yes. Once softened in the broth they are pleasant to eat. You can also lift them out and reuse them once in a second gentle brew.
Why double-boil instead of boiling directly?
A double-boil holds a gentle, even heat that keeps the broth clear and the cordyceps and scallop from breaking apart, which is the classic way to make this style of clear soup.
