To make a light cordyceps and sweet corn soup, rinse and briefly soak dried cordyceps militaris, then simmer it with fresh sweet corn and carrot, with a little chicken if you like, until the broth turns golden and gently sweet. It is one of the easiest ways to cook with cordyceps, and it suits the height of summer corn season.
Key takeaways
- Cordyceps militaris, the bright orange cordyceps flower, is an edible fungus that tints a broth warm gold and adds a mild savory-sweet note.
- Sweet corn is at its US peak in summer, so July is a natural time for this clear soup.
- Rinse the dried cordyceps and soak it about 10 minutes; it needs only a short simmer.
- Keep it light: sweet corn, carrot, a couple of slices of ginger, and optional chicken or lean pork.
A summer soup that almost cooks itself
Cordyceps militaris is prized in the kitchen for the clean golden color and gentle savory-sweetness it lends to soups. Paired with sweet corn at its summer peak, it needs very little help: a few slices of ginger, a carrot for color, and time. The result is a clear, light broth you can serve as a first course on a warm evening.
What you will need
- A small handful of dried cordyceps militaris (about 10 g)
- 2 ears sweet corn, cut into rounds
- 1 carrot, sliced
- 2 to 3 slices fresh ginger
- Optional: a few pieces of chicken or lean pork
- 6 to 8 cups water
- Salt, to taste
How to make it
- Rinse and soak. Rinse the dried cordyceps, then soak in clean water about 10 minutes and drain.
- Blanch the meat (optional). If using chicken or pork, blanch it in boiling water for a minute, then drain and rinse.
- Start the pot. Bring the water to a boil with the ginger. Add the corn rounds, carrot, and any meat.
- Simmer. Add the cordyceps, lower to a gentle simmer, cover, and cook about 40 to 60 minutes with meat, or about 30 minutes for a vegetable pot, until the corn is sweet and the broth is golden.
- Season and serve. Season lightly with salt and serve hot.
Variations
- Vegetarian. Skip the meat; the corn gives the broth a naturally sweet, clear body on its own.
- A touch sweeter. Add a few red dates or a spoon of goji berries in the last 10 minutes for color and a rounder sweetness.
- Make it a meal. Add a handful of rice or a few slices of daikon to turn it into a heartier bowl.
Cooking with cordyceps for the first time? Compare formats and grades in our guide to buying cordyceps online, and browse our wild cordyceps and cultivated cordyceps collections. For another clear summer pot, try our cordyceps and bitter melon soup.
Frequently asked questions
Do I need to soak dried cordyceps for soup?
Give it a rinse and a short soak of about 10 minutes. It softens quickly and needs only a brief simmer, so it goes in near the start of the pot.
Can I make this soup without meat?
Yes. Sweet corn and carrot give the broth a naturally sweet, clear body, so a vegetable-only pot works well.
What does cordyceps taste like in soup?
Mild and savory-sweet, with a slight crunch. It tints the broth golden without overpowering the other ingredients.
