If you’re using fresh cordyceps, you can simply brush them off with a clean kitchen towel.
There’s no need to keep the soaking liquid.
Use a pasta fork, chopstick, or spoon to stir the mushrooms as they cook.
The cold water shocks the cordyceps so they stop cooking.
A sprinkle of sugar A pinch of salt A dash of sesame oil A dash of Sichuan pepper oil
Want to make a larger batch of soup? Double all the ingredients and use a really big pot!
Leave the bones in the meat so they flavor the soup as it simmers. Add 1 tablespoon (7 g) of goji berries if you want to add a mild sweet-tart flavor to your soup.
Don’t cut the corn kernels from the cob since the chopped ears will become tender as the soup simmers.
Store leftover soup in an airtight container in the fridge for up to 4 days.
In general, spaghetti takes around 8 to 12 minutes to cook while linguine takes about 9 to 13 minutes.
Don’t have a shallot? You can substitute half of a minced, yellow onion although the flavor might be a little stronger.
To give your cordyceps pasta an even stronger umami flavor, stir 6 tablespoons (89 ml) of dashi stock into the skillet along with the wine. Dashi is a simple stock made from fish flakes and kelp.
You can sauté they with a bit of butter or olive oil for a delicious taste. Cordyceps don’t need to be cooked very long or they’ll become rubbery. Just heat the mushrooms until they’re warmed throughout and they soften a little.
If you want a bold hit of salty, umami flavor, season the pasta with soy sauce.
This pasta has the best texture the same day you make it.
