My Glasgow Kitchen

My Little Corner of the World

I rarely cook Chinese yam soup as it can be pretty expensive (1kg cost RM13/ kg) and it also does not count to my 5 a day. However, it is used as a Traditional Chinese Medicine (TCM).

There are also many type of cordyceps, a type of mushroom. The one I used is Cordyceps Militaris which is more reasonable than Cordyceps Sinensis. It’s also used in TCM. But I’m eating it because I like the texture and mushroom counts as part of a 5 a day, right?

This was not a planned soup as it was more of a misunderstanding and mistake when writing up a shopping list for Piglet during the lockdown (Covid 19). Usually we do the grocery shop together but during lockdown only 1 representative from the household is allowed to go out for the grocery shop.

I wrote ‘yam’ and told Piglet ‘keladi’ but I should have written taro. When Malaysians mention yam cake or yam rice, the ‘yam’ is supposely ‘taro’. So I made the typical mistake…. so absent minded!

Nevermind! All is good. We had yummy soup.

Chinese Yam (Wai San) & Cordyceps Flower Soup


400g Wai San/ Chinese Yam

200g Carrot

9 Chinese Red Dates

10g Goji Berry

30g Cordyceps Militaris

7-8 pieces Solomen’s Seal/ Yu Zhu

400g Pork Bones

1.5-2L water

Salt to taste

Several Dried Shiitake Mushroom Stalks (Optional)


  1. Blanch pork bones or boil it for 10 minutes in water that can cover it and pour away boiling fluid to remove gamey taste
  2. Boil pork bones in water then simmer for half an hour
  3. Add the remaining ingredients above and simmer for 3-6 hours
  4. Add salt to taste before serving

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