little dried fungus

Wood ear fungus (Auricularia auricula-judae), also known as cloud ear or tree ear fungus, is a gelatinous basidiomycete fungus native to East and Southeast Asia that grows on decaying wood, particularly elder and other hardwoods. The fruiting body is ear-shaped, typically 3–10 cm in diameter, with a dark brown to black color and a delicate, translucent texture when fresh. When dried, it becomes brittle and shriveled to a fraction of its original size, turning nearly black. Upon rehydration, it expands to 5–6 times its dried weight and develops a slippery, slightly gelatinous texture with a subtle earthy, neutral flavor and minimal aroma. The fungus is prized more for its textural contribution than flavor intensity.

Wood ear fungus is extensively used in Chinese, Southeast Asian, and East Asian cuisines, particularly in stir-fries, soups, and cold dishes where its crunchy-yet-tender bite provides textural contrast. Common applications include hot and sour soup, Buddha jumps over the wall (佛跳牆), chow mein, and cold sesame noodles. The dried form requires rehydration in warm water for 5–10 minutes before use. It is often combined with mushrooms, bamboo shoots, and vegetables. The ingredient contributes minimal flavor, making it an ideal vehicle for absorbing sauce and complementing other ingredients.