Soups
Cordyceps Spore, Yam, Goji, Lily and Conch Soup
Traditionally used to nourish the five organs, support the lungs and ease cough
In short: Cordyceps Spore, Yam, Goji, Lily and Conch Soup is a soup that Traditionally used to nourish the five organs, support the lungs and ease cough. It is most often made for respiratory & lung wellness, everyday balance. Total time about 1 hr 50 min. Key ingredients: chinese yam, goji berries, lily bulb, ginger.
Why people make this soup
The solar term “Start of Winter” (li dong) has arrived. Tradition says it’s time for a tonic to build resilience against cold and illness — but when the weather is still mild, an overly warming soup isn’t ideal. Frozen conch is available at many supermarkets and Asian grocers; paired with cordyceps spore heads, fresh yam, goji, and lily bulb, it makes a soup that is nourishing and rich yet gentle. Conch makes an exceptionally savory broth and is rich in protein and trace minerals, and cordyceps spore heads — where the plant concentrates its nourishment — are traditionally associated with supporting the lungs and kidneys and easing cough.
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