Morel mushrooms are a delicacy in Western cooking, but did you know they are regarded as a tonic in traditional Chinese medicine (TCM)?

In TCM, the fungi are believed to help reduce phlegm and boost one's immunity by regulating the body's qi (vital energy). They are usually cooked in soups.

In Mandarin, morels are called yang du jun (lamb's stomach mushroom) as their outer appearance resembles lamb stomach.

There are several grades of morels from China - wild-grown and cultivated - available here.

At Queen Street Trading, which sells dried seafood and Chinese herbs, manager Walter Chua, 49, has noticed greater customer interest in morels since last year.

At his shop, cultivated morels are priced at $23 a tael (37.5g), compared with $45 for the wild variety because of limited supply.

Mr Chua says: "Cultivated morels are more affordably priced compared with those of the wild variety, so more customers are willing to try the cultivated ones."

Wild morels have a strong aroma similar to the more expensive cordyceps and are often used as a substitute for them in tonic soups, adds Mr Chua.

Cultivated morels can be similarly used to impart a woody savoury aroma to soups at a more economical price.

When cooking tonic soups, he recommends portioning two morels per person.

Other Chinese herbs to add include dried Mandarin orange peel, which is also believed to help reduce phlegm and aid digestion.

Instead of the standard grade of yuzhu (Solomon's seal), you can try adding in a premium grade called hai yuzhu, which is sweeter in flavour.