Ginger Coconut Cordyceps Egg-Drop Soup
Recipe adapted from https://onolicioushawaii.com/cordyceps-soup/
4 cups vegetable stock or bone broth, or both
1 tsp turmeric powder
1 tbsp fresh ginger, grated
Dash hot pepper sesame oil (optional)
½ cup fresh Cordyceps (or rehydrate ¼ cup dried Cordyceps)
½ cup coconut cream or full-fat coconut milk
Juice of half a lime
Salt and pepper
Fresh rosemary, chopped fine, or other green herbs for garnish
- Simmer broth. Add turmeric, ginger, and sesame oil. Stir gently.
- Add Cordyceps. Simmer for 20 minutes over low heat.
- Add coconut and lime juice, stir, and simmer for 1-2 minutes.
- Crack the eggs into a bowl and beat slightly. Stir the soup clockwise with one hand and slowly drizzle the beaten eggs into the soup. Remove from heat. Season with salt and pepper. Ladle into bowls and top with a generous garnish of fresh herbs.