Wild Cordyceps and Asian Pear Soup, Lightly Sweet

By Alina @ TLY

Wild cordyceps and Asian pear soup double-boils halved Asian pears with a few wild cordyceps pieces and rock sugar for about 2 hours, giving a light, faintly sweet autumn soup. Dried lily bulb or a small handful of almonds can be added for texture, and the finished soup is served warm in small individual bowls.

Key Takeaways

• Asian pear halves, wild cordyceps pieces, and rock sugar are the three core ingredients; dried lily bulb or almonds (南北杏) are optional additions.
• The soup double-boils gently for about 2 hours, the same gentle method used for savory wild cordyceps soups.
• Rock sugar is used sparingly — this is a lightly sweet soup, not a heavily sugared dessert.
• Serves 4-6 in small individual bowls, one pear half and a few cordyceps pieces per portion.
• The pear should hold its shape after 2 hours of gentle heat rather than collapsing into mush.

What You'll Need

• 3-4 Asian pears, halved and cored
• 8-12 wild Cordyceps sinensis pieces
• 30-40 g rock sugar, or to taste
• 15 g dried lily bulb, or a small handful of dried almonds (南北杏), optional
• 1.5 liters water

Method

1. Prepare the pears

Halve the Asian pears and remove the cores with a small spoon, leaving the skin on for texture and color. Rinse the wild cordyceps pieces briefly, and rinse the dried lily bulb or almonds if using.

2. Assemble the double-boiler

Arrange the pear halves, cut side up, in a heatproof ceramic double-boiler insert. Scatter the wild cordyceps pieces and lily bulb or almonds around the pears, then add the rock sugar and water. Cover the insert.

3. Double-boil for about 2 hours

Set the covered insert into a larger pot with water reaching partway up its sides, bring the outer water to a simmer, and double-boil for about 2 hours. Check the water level in the outer pot occasionally and top up if it runs low. The pears should soften through but keep their shape, and the broth will take on a pale golden color from the rock sugar and pear.

4. Serve warm

Ladle one pear half with a few cordyceps pieces and some broth into each small bowl. This soup is meant to be served warm rather than piping hot, in individual portions rather than one large shared tureen.

Tips

• Choose firm, unblemished Asian pears — a very ripe or soft pear can break down too much over the 2-hour double-boil.
• Taste the broth partway through and adjust the rock sugar if needed; it dissolves slowly, so give it time before adding more.
• Dried lily bulb adds a light, slightly floral note and a soft bite; almonds add a faint bitterness that some households prefer — use one or the other, not both, for a cleaner flavor.

Timing at a Glance

For more on portioning wild cordyceps for a pot like this one, see our guide to serving wild cordyceps to guests. For a savory double-boiled option in the same style, see our wild cordyceps and dried scallop soup. Wild cordyceps for this recipe is available in our wild cordyceps collection.

Frequently Asked Questions

Can I use a different pear variety?

Asian pears hold their shape and texture through a long double-boil better than most European pear varieties, which tend to soften and break down more quickly, so they are the better choice for this method.

Do I need to peel the pears?

No — leaving the skin on helps the pear halves keep their shape during the 2-hour double-boil and adds a little color to the broth.

Can I make this soup without lily bulb or almonds?

Yes, both are optional. The soup works with just pears, wild cordyceps, and rock sugar if you prefer a simpler version.

How should leftovers be stored?

Refrigerate in a covered container and use within 2-3 days; reheat gently over low heat rather than at a full boil to keep the pears intact.

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