Fresh cordyceps 冬虫草 and pork ribs soup

I use fresh Cordyceps militaris for this soup because it is cheaper than the dried cordyceps from the herbalist shops. In fact, a study suggested that fresh Cordyceps militaris was superior to dried ones for enhancing immunity. Whenever I cook this soup the little one will ask me why I cook worm in the soup but she loves eating it because it is crunchy.

Cordyceps (虫草参) is a kind of vegetable root that look like maggots. It is a type of mushrooms which grow wildly on certain caterpillars in the high mountain regions of China. Cordyceps is used to treat respiratory disorders, kidney disorders, liver disorders, male sexual problems, anemia, irregular heartbeat and high cholesterol. It is also used as a tonic for those recovering from an illness or an operation or after giving birth and for rejuvenation and stamina among the elderly. Wild Cordyceps sinensis are the most powerful in its healing properties but they are quite expensive and difficult to buy in many parts of the world. Therefore, many manufacturers do not use Cordyceps sinensis but the cultivated forms of the fungus such as Cordyceps militaris.

Ingredients 

Pork ribs

100 gm cordyceps

Remember to blanch the pork bones to remove the scum

Put the blanched pork into the boiling water and cook on high for 1 hour

Add the cordyceps, yuk chuk, dates, kei chi and season with salt and pepper

Cook on low for another 4 hours