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Bulk: 150 g Black Fungus (Wood Ear Mushrooms)


Black Fungus (Wood Ear Mushrooms), 150 g bag

Black Fungus (Wood Ear Mushrooms), also known as tree ear or cloud ear fungus, given its dark, ear-like shape, is an edible wild mushroom predominantly found in China.

Black Fungus (Wood Ear Mushrooms) has been noted for its potential immune-enhancing and antimicrobial properties. Black Fungus can be added to soups, stews, stir-fries and even salads, and is known for its jelly-like consistency with a slight crunch, making it a popular culinary ingredient across a range of Asian dishes. Black Fungus has also been used in traditional Chinese medicine for hundreds of years.

Origin: China

Weight: 150 g


  • Measure 1/2 cup dry black fungus. Place in a large bowl and add warm water.
  • Let black fungus soak for 1 hour or until softened, or overnight for best result.
  • Wash under running water, pat dry and remove stems.
  • Tear or cut black fungus into smaller pieces if necessary.

RECIPE: Vegetable Stir Fry with Black Fungus


  • 1/2 cup dried or 2 cups fresh black fungus
  • 50 g (about 1 bundle) glass noodles
  • 2 tablespoons vegetable oil
  • 1-inch ginger, peeled and sliced
  • 1 green onion, chopped, white and green parts separated
  • 1 cup carrot, sliced into coins
  • 4 cups Napa cabbage, cut into 2-inch pieces, stems and leaves separated
  • 3 tablespoons miso paste, mixed with 1 cup water
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 cup sugar snap peas or snow peas, trimmed and strings removed
  • 2 cups (about 1/2 block) firm or extra-firm tofu, cut into 1/2-inch cubes
  • Sea salt, to taste


  1. If using dried black fungus, soak in hot water for about 1 hour or until softened or soak in cold water overnight. Wash black fungus under running water, pat dry and remove the stems. Tear or cut them into smaller pieces if necessary. Set aside.
  2. Soak the glass noodles in hot water until until they become soft and translucent, about 5 minutes. Drain and set aside. 
  3. In a pan, heat the oil over medium heat. Add the ginger and white part of the green onion and stir-fry until fragrant. Stir in the carrots and cabbage stems. Add the miso mixture and bring to a boil. 
  4. Add the cabbage leaves, black fungus, soy sauce, and sesame oil. Turn the heat down, cover, and simmer for 5 minutes. Add the glass noodles, sugar snap peas, and tofu, and simmer for another 5 minutes. The glass noodles will soak up the water so add more hot water at this point if you want more sauce. Add salt to taste. Garnish with the green part of the green onion and serve warm with rice. 

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