With a soft, gelatinous texture and mildly earthy flavor, cloud ear fungus adds a unique chew to dishes. Its dark, translucent appearance lends an intriguing visual element to soups and stir-fries.
Where it comes from
Commonly used in Chinese cuisine, cloud ear fungus has been a staple in traditional dishes for centuries, celebrated for both its culinary uses and health benefits.
In the kitchen
Rehydrated and sliced, it enhances soups, salads, and stir-fries, providing texture and a subtle ability to absorb surrounding flavors.
Nutrition (per 100g)
49kcalCal
2.5gProtein
0.2gFat
11.0gCarbs
3.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Soy Sauce
Quick stir-fry, soy sauce coats the fungus, adding depth. The fungus absorbs the savory notes, enhancing its mild flavor.
Ginger
Sliced ginger in hot oil, then add fungus. Ginger's warmth cuts through, lifting the subtle earthiness of the fungus.
Garlic
Sauté garlic till fragrant, then add fungus. Garlic's pungency enhances the subtle taste, making it more pronounced.
