19 Exotic Cordyceps Recipes for Health Enthusiasts

Ready to give your meals a healthy, exotic twist? Cordyceps—the powerhouse fungi beloved in traditional medicine—is stepping into the spotlight as the ultimate superfood upgrade. Whether you’re blending it into smoothies, stirring it into soups, or sneaking it into savory dishes, we’ve got 19 delicious ways to enjoy its benefits. Dive in and discover how easy it is to make cordyceps a tasty part of your everyday cooking!

Cordyceps Mushroom Soup

This earthy, nourishing soup lets cordyceps mushrooms shine—their subtle sweetness pairs perfectly with a touch of ginger and garlic for a cozy bowl that feels like a hug.

Ingredients:

• 1 oz dried cordyceps mushrooms
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream (optional)
• Fresh thyme leaves for garnish

Instructions:

1. Soak 1 oz dried cordyceps mushrooms in 1 cup warm water for 20 minutes. Drain, reserving the liquid, and roughly chop.
2. In a pot, melt 2 tbsp unsalted butter over medium heat. Add the onion and cook for 5 minutes until soft. Stir in 3 cloves garlic and 1 tbsp ginger, cooking for 1 minute until fragrant.
3. Add the chopped mushrooms, reserved soaking liquid, 4 cups vegetable broth, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 25 minutes.
4. Blend until smooth (or leave slightly chunky). Stir in 1/2 cup heavy cream if using, then heat through for 2 minutes.
5. Ladle into bowls and garnish with fresh thyme.

The cordyceps’ delicate umami deepens as it simmers, making this soup taste like it’s been slow-cooked for hours—even though it’s ready in under an hour!

Tip: For extra richness, swirl in a pat of butter just before serving.

Cordyceps Chicken Stew

This earthy, comforting stew combines tender chicken with cordyceps mushrooms for a subtly sweet, umami-rich dish that feels like a warm hug.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 oz dried cordyceps mushrooms, rinsed and soaked in 1 cup warm water for 20 minutes (reserve liquid)
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced into ½-inch rounds
• 1 tbsp grated fresh ginger
• 4 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. In a Dutch oven, heat 2 tbsp olive oil over medium-high. Add chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion and carrots for 4 minutes until softened. Add garlic and 1 tbsp ginger, stirring for 30 seconds until fragrant.
3. Pour in chicken broth, soy sauce, 1 tsp salt, and ½ tsp black pepper. Add chicken and cordyceps mushrooms (plus their soaking liquid, leaving sediment behind). Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
4. For a thicker stew, stir in cornstarch slurry and cook for 2 more minutes until glossy.
5. Garnish with green onions before serving.

The cordyceps infuse the broth with a delicate woodsy sweetness, while the ginger adds a bright kick—perfect over steamed rice or noodles.

Tip: For extra depth, toast the dried cordyceps in a dry skillet for 1 minute before soaking.

Cordyceps and Goji Berry Tea

This soothing herbal tea combines earthy cordyceps with sweet goji berries for a nourishing sip that feels like a warm hug.

Ingredients:

• 4 cups filtered water
• 1 tbsp dried cordyceps mushrooms
• 2 tbsp dried goji berries
• 1 cinnamon stick
• 1 tsp honey (optional)

Instructions:

1. In a small saucepan, bring 4 cups filtered water to a gentle boil over medium heat.
2. Add 1 tbsp dried cordyceps mushrooms and 1 cinnamon stick. Reduce heat to low, cover, and simmer for 15 minutes to extract flavors.
3. Stir in 2 tbsp dried goji berries and steep for 5 more minutes until berries plump slightly.
4. Strain tea into mugs and stir in 1 tsp honey (if using) until dissolved.

The subtle umami from cordyceps balances beautifully with the berry’s natural sweetness—no fancy equipment needed!

Tip: Reuse the steeped goji berries as a topping for oatmeal or yogurt.

Cordyceps Infused Rice Pilaf

This earthy, aromatic rice pilaf gets a wellness boost from cordyceps mushrooms, adding depth and a subtle umami note to every bite.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp dried cordyceps powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rinsed rice, 1 tsp cordyceps powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toast for 1 minute, stirring constantly.
3. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!).
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in the parsley.

The cordyceps lends a woodsy richness that pairs beautifully with the fluffy rice—no one will guess it’s packed with adaptogens!

Tip: For extra texture, toast slivered almonds with the rice or top with crispy fried shallots.

Cordyceps and Ginseng Chicken Soup

This nourishing soup blends earthy cordyceps and fragrant ginseng for a deeply comforting bowl that feels like a warm hug.

Ingredients:

• 1 whole (3–4 lb) chicken, cut into 8 pieces
• 6 cups water
• 1 oz dried cordyceps mushrooms, rinsed
• 2 ginseng roots (about 1 oz total), thinly sliced
• 5 garlic cloves, smashed
• 1 tbsp grated ginger
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp sesame oil
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium. Add chicken and sear until lightly browned (3 minutes per side).
2. Add water, cordyceps, ginseng, garlic, and ginger. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, skimming foam occasionally.
3. Stir in salt and black pepper. Simmer uncovered for another 15 minutes until broth is fragrant and reduced slightly.
4. Ladle into bowls and top with green onions.

The double simmering technique coaxes out every bit of flavor from the ginseng and cordyceps, creating a broth that’s both rich and subtly medicinal.

Tip: For extra depth, soak the cordyceps in warm water for 20 minutes before cooking—reserve the soaking liquid to add to the broth.

Cordyceps Stir-Fry with Vegetables

This earthy, savory stir-fry is a fantastic way to enjoy cordyceps mushrooms—their meaty texture pairs perfectly with crisp-tender veggies for a quick, nutrient-packed meal.

Ingredients:

• 1 cup dried cordyceps mushrooms, soaked in warm water for 20 minutes and drained
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp sesame oil
• 2 green onions, sliced

Instructions:

1. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger, stirring for 30 seconds until fragrant.
2. Add cordyceps mushrooms and stir-fry for 3 minutes until lightly browned.
3. Toss in red bell pepper and snap peas, cooking for another 2 minutes until veggies are bright but still crisp.
4. Pour in soy sauce, oyster sauce, sugar, and sesame oil. Stir well to coat everything evenly, about 1 minute.
5. Remove from heat and garnish with green onions.

The cordyceps add a deep umami richness that makes this stir-fry taste like it simmered for hours—not minutes! Serve it over steamed rice for a complete meal.

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Cordyceps and Lentil Curry

This earthy, protein-packed curry balances the umami depth of cordyceps with hearty lentils—a cozy bowl that feels both nourishing and indulgent.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dried brown lentils, rinsed
• 1/2 oz dried cordyceps mushrooms, soaked in hot water for 10 mins (reserve 1 cup soaking liquid)
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can coconut milk
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium. Add onion and cook for 5 minutes until soft. Stir in garlic, ginger, 1 tsp turmeric, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp salt, and 1/4 tsp black pepper; toast for 1 minute until fragrant.
2. Add lentils, drained cordyceps, tomatoes, coconut milk, and the reserved mushroom soaking liquid. Bring to a simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally, until lentils are tender.
3. Adjust salt to taste and top with cilantro.

The cordyceps add a subtle woodsy note that pairs beautifully with the creamy coconut and spiced lentils—like a hug in a bowl. Tip: For extra texture, sprinkle with toasted coconut flakes before serving.

Cordyceps and Quinoa Salad

This earthy, protein-packed salad is a breeze to throw together—perfect for a light lunch or a vibrant side dish that’ll impress.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 ¾ cups water
• ½ cup dried cordyceps mushrooms, soaked in hot water for 10 minutes and drained
• 2 cups baby spinach, roughly chopped
• ¼ cup toasted pine nuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp maple syrup
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. While quinoa cooks, heat olive oil in a skillet over medium. Add drained cordyceps and sauté for 3–4 minutes until tender.
3. In a large bowl, whisk together lemon juice, maple syrup, salt, and black pepper. Add warm quinoa, cordyceps, spinach, and pine nuts. Toss gently to combine.

The chewy cordyceps and nutty quinoa play off the bright lemon dressing, while the pine nuts add a satisfying crunch. Serve warm or at room temperature—it’s equally good either way!

Tip: For extra depth, swap cordyceps for rehydrated shiitakes, or add crumbled feta for a salty kick.

Cordyceps and Tofu Stir-Fry

This earthy, protein-packed stir-fry brings together tender tofu and fragrant cordyceps mushrooms for a dish that’s both nourishing and quick to whip up on busy nights.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 1 oz dried cordyceps mushrooms, soaked in warm water for 20 minutes and drained
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or vegetarian oyster sauce)
• 1 tsp sugar
• 1/4 tsp white pepper
• 2 green onions, sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden on all sides. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Stir in drained cordyceps mushrooms and cook for 2 minutes.
3. Return tofu to the skillet. Add soy sauce, oyster sauce, sugar, and white pepper, tossing gently to coat. Cook for another 2 minutes until everything is well combined.
4. Garnish with green onions and serve immediately over rice.

The chewy texture of cordyceps pairs perfectly with crispy tofu, while the umami-rich sauce ties it all together without overpowering the delicate mushroom flavor.

Tip: For extra depth, splash in 1 tsp of sesame oil just before serving.

Cordyceps and Shrimp Noodle Soup

This nourishing soup combines earthy cordyceps mushrooms with plump shrimp and slurp-worthy noodles—a comforting bowl that feels like a hug in under 30 minutes.

Ingredients:

• 8 oz medium shrimp, peeled and deveined
• 1 oz dried cordyceps mushrooms (about ½ cup), soaked in hot water for 10 minutes
• 6 oz thin wheat noodles (like ramen or angel hair)
• 4 cups low-sodium chicken broth
• 1 tbsp ginger, minced
• 2 cloves garlic, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp sugar
• 2 green onions, sliced (white and green parts separated)
• Salt to taste

Instructions:

1. Drain soaked cordyceps, reserving ½ cup of the soaking liquid. Rinse mushrooms gently and trim any tough stems.
2. In a pot, heat 1 tsp sesame oil over medium. Add shrimp and cook for 2 minutes per side until pink. Remove and set aside.
3. In the same pot, sauté ginger, garlic, and white parts of green onions for 1 minute until fragrant. Add chicken broth, reserved mushroom liquid, cordyceps, 1 tbsp soy sauce, and ½ tsp sugar. Simmer for 10 minutes.
4. Meanwhile, cook noodles according to package instructions. Drain and divide among bowls.
5. Return shrimp to the broth just to warm through (about 1 minute). Taste and add salt if needed.
6. Ladle broth and shrimp over noodles. Garnish with green onion tops.

The cordyceps add a subtle woodsy depth to the broth, while the quick-cooked shrimp keep everything light and fresh—perfect for when you want something restorative but not heavy.

Tip: For extra richness, swirl in a beaten egg at the end like egg drop soup!

Cordyceps and Beef Bone Broth

Ingredients:

• 2 lbs beef marrow bones
• 1 oz dried cordyceps mushrooms
• 1 medium yellow onion, quartered
• 3 cloves garlic, smashed
• 1 tbsp apple cider vinegar
• 1 tsp black peppercorns
• 1 tsp sea salt
• 8 cups cold water

Instructions:

1. Preheat oven to 400°F. Arrange beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer bones to a large pot. Add onion, garlic, cordyceps, apple cider vinegar (1 tbsp), peppercorns (1 tsp), and cold water (8 cups). Bring to a boil, then reduce heat to a bare simmer.
3. Skim off any foam, then cover and simmer for 12–18 hours (the longer, the richer!). Stir in sea salt (1 tsp) in the last 30 minutes.
4. Strain broth through a fine-mesh sieve, discarding solids. Serve hot or store in jars.

The cordyceps add a subtle sweetness that balances the beef’s umami—perfect for sipping when you need a restorative boost.

Tip: For extra collagen, add 1–2 chicken feet to the pot—they dissolve into silky richness!

Cordyceps and Sweet Potato Mash

This earthy-sweet mash is a cozy twist on classic comfort food, blending tender sweet potatoes with aromatic cordyceps for a dish that feels both nourishing and indulgent.

Ingredients:

• 2 large sweet potatoes (about 2 lbs), peeled and cubed
• 1/2 oz dried cordyceps mushrooms, soaked in 1 cup hot water for 20 minutes (reserve soaking liquid)
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 tbsp maple syrup
• 1/2 tsp smoked paprika
• 3/4 tsp sea salt
• 1/4 tsp black pepper

Instructions:

1. Steam sweet potatoes for 15–18 minutes until fork-tender. Drain and transfer to a bowl.
2. Drain soaked cordyceps (reserve 1/4 cup soaking liquid), then finely chop. Melt butter in a skillet over medium heat, add chopped cordyceps, and sauté for 3 minutes until fragrant.
3. Add cordyceps, reserved 1/4 cup soaking liquid, heavy cream, maple syrup, smoked paprika, sea salt, and black pepper to the sweet potatoes. Mash until smooth or leave slightly chunky.

The cordyceps add a subtle umami depth that plays beautifully against the natural sweetness of the potatoes—no one will guess the secret ingredient! Tip: For extra silkiness, warm the cream before mixing it in.

Cordyceps and Spinach Smoothie

This earthy yet refreshing smoothie packs a wellness punch with cordyceps mushrooms and vibrant greens—perfect for a quick morning boost or post-workout recharge.

Ingredients:

• 1 cup fresh spinach, packed
• 1/2 cup frozen banana slices
• 1 tsp cordyceps mushroom powder
• 1 tbsp almond butter
• 1 cup unsweetened almond milk
• 1 tsp honey (optional)
• 1/2 tsp vanilla extract
• 3 ice cubes

Instructions:

1. Add spinach, banana, cordyceps powder, almond butter, almond milk, honey (if using), and vanilla extract to a blender.
2. Blend on high for 30 seconds until smooth, scraping down the sides as needed.
3. Add ice cubes and blend again for 10–15 seconds until frothy and creamy.

The cordyceps adds a subtle umami depth that balances beautifully with the sweetness of banana and nutty almond butter—no “green” aftertaste here!

Tip: For extra creaminess, swap almond milk with oat milk or use a fresh (unfrozen) banana and an extra 1/2 cup of ice.

Cordyceps and Pumpkin Soup

This earthy, slightly sweet soup blends the unique umami of cordyceps with creamy pumpkin for a cozy bowl that feels both nourishing and luxurious.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 cup dried cordyceps, soaked in warm water for 20 minutes and drained
• 3 cups peeled and cubed pumpkin (about 1 small sugar pumpkin)
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk
• 1 tbsp maple syrup

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in 2 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
2. Add the soaked cordyceps and pumpkin, stirring to coat. Pour in 4 cups vegetable broth, then season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until pumpkin is fork-tender.
3. Carefully blend the soup with an immersion blender (or in batches in a countertop blender) until smooth. Stir in 1/2 cup coconut milk and 1 tbsp maple syrup. Simmer for 2 more minutes to meld flavors.

The cordyceps add a subtle woodsy depth that makes this soup taste like it simmered all day—yet it comes together in under 30 minutes!

Tip: For extra richness, drizzle with a little extra coconut milk and sprinkle with toasted pumpkin seeds before serving.

Cordyceps and Barley Risotto

This earthy, nutty risotto swaps traditional Arborio rice for chewy barley and adds a boost of wellness with cordyceps mushrooms—a cozy twist on a classic.

Ingredients:

• 1 cup pearl barley, rinsed
• 1 oz dried cordyceps mushrooms, soaked in 2 cups hot water for 20 minutes (reserve liquid)
• 4 cups vegetable broth, kept warm
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 1/4 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium heat. Add onion and cook for 4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add barley and toast for 2 minutes, stirring constantly. Pour in white wine and cook until mostly evaporated, about 1 minute.
3. Strain cordyceps (reserving liquid) and roughly chop. Add to skillet along with 1/2 tsp salt and 1/4 tsp pepper.
4. Ladle in 1 cup warm broth and the reserved mushroom soaking liquid (avoid sediment at the bottom). Simmer, stirring often, until liquid is absorbed, about 10 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until barley is tender (25–30 minutes total).
5. Remove from heat. Stir in remaining 1 tbsp butter and Parmesan. Garnish with parsley.

The cordyceps lend a subtle umami depth to the barley’s nuttiness, while the Parmesan adds just enough richness to tie it all together.

Tip: For extra silkiness, stir in a splash of cream at the end.

Cordyceps and Chicken Congee

This comforting congee gets an earthy, luxurious twist with cordyceps mushrooms, making it a nourishing bowl that feels both familiar and special.

Ingredients:

• 1 cup jasmine rice, rinsed
• 6 cups chicken broth (low-sodium)
• 1 lb boneless, skinless chicken thighs
• 1 oz dried cordyceps mushrooms, soaked in warm water for 15 minutes and drained
• 1 tbsp ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• Green onions, thinly sliced (for garnish)

Instructions:

1. In a large pot, combine the rinsed jasmine rice, chicken broth, chicken thighs, soaked cordyceps, grated ginger, and minced garlic. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking, until the rice breaks down into a porridge-like consistency.
3. Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the pot.
4. Stir in the soy sauce, sesame oil, and salt. Simmer uncovered for another 5 minutes to blend flavors.
5. Ladle into bowls and garnish with sliced green onions.

The cordyceps add a subtle umami depth to the congee, while the shredded chicken keeps it hearty and satisfying—perfect for a slow weekend breakfast or a light dinner.

Tip: For extra richness, drizzle with a little more sesame oil just before serving.

Cordyceps and Black Bean Stew

This earthy, protein-packed stew is a cozy hug in a bowl—with cordyceps mushrooms adding a subtle umami depth and black beans bringing hearty comfort.

Ingredients:

• 1 cup dried cordyceps mushrooms, soaked in warm water for 20 minutes and drained
• 2 (15-oz) cans black beans, rinsed and drained
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 4 cups vegetable broth
• 1 tbsp soy sauce
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Add the soaked cordyceps, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Stir to coat and toast the spices for 1 minute.
3. Pour in 4 cups vegetable broth and 1 tbsp soy sauce, then add the black beans. Bring to a simmer, then reduce heat to low and cook uncovered for 25 minutes, stirring occasionally.
4. Use a potato masher to lightly crush some of the beans, thickening the stew. Simmer for another 5 minutes.
5. Serve hot, garnished with fresh cilantro.

The cordyceps lend a delicate, almost tea-like aroma to the stew, while the mashed beans create a luxuriously creamy texture without any dairy.

Tip: For extra richness, swirl in a spoonful of coconut milk just before serving.

Cordyceps and Egg Drop Soup

This nourishing soup blends earthy cordyceps with silky ribbons of egg for a comforting bowl that feels both luxurious and effortless.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 oz dried cordyceps mushrooms, rinsed
• 2 large eggs, lightly beaten
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1/4 tsp white pepper
• 1 green onion, thinly sliced

Instructions:

1. In a pot, bring broth and cordyceps to a simmer over medium heat. Cover and cook for 15 minutes to infuse.
2. Stir in soy sauce, sesame oil, ginger, and white pepper. Reduce heat to low.
3. Slowly drizzle beaten eggs into the broth while gently stirring with a fork to create ribbons. Cook 1 minute until eggs are set.
4. Remove from heat and top with green onions.

The cordyceps add a subtle woodsy depth that balances the richness of the eggs—like a hug in a bowl. Tip: For extra silkiness, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) with the seasonings in step 2.

Cordyceps and Honey Glazed Salmon

This elegant yet easy salmon dish combines earthy cordyceps mushrooms with a sweet-tangy honey glaze for a restaurant-worthy meal in minutes.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp dried cordyceps powder
• 3 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tbsp lemon juice
• 1 tsp sesame seeds (for garnish)

Instructions:

1. Preheat oven to 400°F. Pat salmon dry and rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. In a small bowl, whisk 1 tbsp cordyceps powder, 3 tbsp honey, 1 tbsp soy sauce, 1 tsp ginger, and 1 tbsp lemon juice.
3. Brush half the glaze over salmon. Bake for 10 minutes, then brush with remaining glaze. Cook 5-7 more minutes until flaky but still glossy.
4. Sprinkle with 1 tsp sesame seeds before serving.

The cordyceps adds an umami depth that balances the honey’s sweetness, while keeping the salmon incredibly moist. Tip: For extra crisp skin, sear salmon in a skillet for 2 minutes before glazing and baking.

Conclusion

With these 19 exotic Cordyceps recipes, you’re all set to boost your health while enjoying delicious meals! Whether you’re sipping a latte or whipping up a stir-fry, these dishes make it easy to incorporate this powerhouse ingredient. Try a few, share your favorites in the comments, and don’t forget to pin this article for later—happy cooking!