WILD MOREL MUSHROOM, CORDYCEPS FLOWER & CONCH SOUP

Morel Mushroom, also known as Morchella, is a rare edible fungus belonging to the Morchellaceae family.
It gets its name from its distinctive honeycomb-like cap, which resembles the texture of a sheep’s stomach.
As a premium wild ingredient, morels typically grow in the spring season, thriving in mild climates and fertile forest soil.
Dried morels are light brown to dark brown, hollow inside, and carry a deep, nutty aroma with rich umami notes.
When simmered in soup, they release an exceptional fragrance and savory depth, making them a prized ingredient in both Hong Kong–style soups and Western gourmet dishes.

Characteristics and Flavor
Morel mushrooms have an intense, earthy aroma and a smooth, springy texture.
Once rehydrated, the dried morel becomes tender yet chewy, absorbing flavors beautifully and enriching the broth with natural umami.
In Hong Kong–style soups, morels are often simmered with Agaricus Blazei, Chinese Yam, or lean pork—creating a rich, aromatic, and comforting soup with full-bodied flavor.

Cooking and Pairing Suggestions

• Soup / Stew: Morel mushrooms pair well with Cordyceps Flower, Dried Scallop, Conch Slice, or Chinese Yam. The resulting soup is aromatic and flavorful, often enjoyed as a nourishing premium home-style soup. They also combine beautifully with chicken or pork bones, producing a clear, fragrant broth especially popular in spring and autumn.
• Western Dishes / Braised Recipes: Morels are also common in fine Western cuisine—featured in braised chicken, risotto, or creamy sauces—adding a deep umami richness and aroma.

Interesting to Know
Morel mushrooms can be wild-harvested or cultivated.
Wild morels grow naturally in forests, feeding on nutrients from the soil and decaying trees, while cultivated morels are grown under controlled temperature and humidity conditions that simulate their natural habitat.

Compared to cultivated ones, wild morels have a more intense aroma, deeper flavor, and firmer texture that stays pleasantly chewy even after cooking.
Among them, Canadian wild morels are especially prized.
Thanks to Canada’s cold climate, pristine forests, and clean, unpolluted soil, the mushrooms grow slowly in their natural environment, developing a richer fragrance and denser texture.

As a result, Canadian wild morels are regarded as some of the finest in the world. Their naturally complex aroma and satisfying bite make them a highly sought-after ingredient—treasured in both soups and gourmet dishes for their purity and depth of flavor.

*The above information is provided for general ingredient knowledge only.

Cordyceps Flower, also known as Cordyceps militaris, is a cultivated fungus sometimes referred to as “Northern Cordyceps.” Unlike wild cordyceps, it is not parasitic on insects but grown under controlled conditions using grains or beans as the culture base. The fungus has a slender, flexible shape and a bright golden-orange colour with a light, pleasant aroma. It is commonly sold in dried form for easier storage and cooking.

Characteristics
Cordyceps Flower has a delicate fragrance and a smooth texture when cooked. Once rehydrated, the dried fungus releases a natural aroma that enriches the flavour of soups. Its vibrant golden colour and clear soup tone make it a popular ingredient for enhancing the appearance and taste of dishes.

Cooking and Pairing Suggestions

• Soups / Stews: Often simmered with Polygonatum Root, Agaricus Blazei Mushroom, Astragalus Root, or Red Dates to create aromatic and flavourful soups.
• Steamed or Braised Dishes: Pairs well with chicken, pork ribs, or tofu, adding subtle aroma and tender texture.
• Stir-fry / Rice & Noodle Dishes: Can be added to fried rice or noodles for extra golden colour and aroma.

Interesting to Know
Despite its name, Cordyceps Flower is not a real flower but the fruiting body of a fungus. With its stable cultivation, affordable price, and distinctive taste, it has become one of the most popular and versatile mushroom ingredients in Hong Kong–style home soups and nourishing recipes.

*The above information is provided for general ingredient knowledge only.

Dried conch slice refers to conch meat that has been sliced, sun-dried, or oven-dried to create a preserved seafood ingredient. Common types include sea conch and whelk. Once dried, the slices are firm in texture with a golden-yellow or light brown hue and a distinctive ocean aroma. When cooked, they become tender yet chewy, with a naturally sweet and savoury flavour — making them a premium ingredient commonly used in Hong Kong–style soups and seafood stews.

Characteristics
Dried conch slices have a mild, refreshing taste and a balanced nature. When simmered, they release natural umami, producing a clear, rich, and flavourful broth. As they are high in protein and minerals, they are often regarded as one of the most valued dried seafood ingredients in Chinese cuisine.

Cooking and Pairing Suggestions

• Soups / Stews: Commonly simmered with dried scallop, Polygonatum Root, red dates, black dates, or octopus to create layered flavours and seafood aroma.
• Braised Dishes: Often paired with lettuce or tofu for a soft yet bouncy texture — a popular festive banquet dish in traditional Chinese cuisine.
• Nourishing Soup Mix: Ideal for long, slow cooking to bring out deep, natural sweetness, serving as a signature ingredient in Hong Kong–style nourishing soups.

Interesting to Know
Various conch-based products can be found on the market, each with distinct characteristics:

• Frozen Conch Head: Whole conch head preserved by freezing to lock in freshness — suitable for quick cooking.
• Dried Conch Head: Air- or oven-dried with concentrated flavour; requires longer soaking and simmering.
• Dried Conch Slice: Sliced and dried for easier preparation; offers a smooth texture and rich flavour, making it the most common choice for soups.
• Conch Meat: Usually available as ready-to-eat or frozen packs for convenient home cooking.

Among these, dried conch slices are the most popular for soup-making — versatile, aromatic, and capable of bringing out a naturally sweet seafood flavour in every bowl.

*The above information is provided for general ingredient knowledge only.