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Black Fungus for Ramen
This is a quick, meal prep recipe for seasoned black fungus as ramen topping. It is really easy to make! The black fungus provided nutrition and a nice crunch to the ramen bowl. Check out the ingredients & step-by-step photos in this page.
More Black Fungus Recipes:
Ramen Recipes:
- 20-Minute Japanese Ramen Recipe
- Spicy Bean Sprout Salad for Ramen
- Ramen Toppings Rice Bowl (Upcoming)
Besides ramen, the black fungus can also be a topping for rice, salad and grain bowls (pictured above; upcoming recipe).
STEP-BY-STEP PHOTOS
This is dried fungus (pictured above). Weigh amount required, then soak in a bowl of water until reconstituted.
If you buy fresh fungus, you can skip the soaking.
Remove the ‘hard knot’ at the underside of each fungus.
Boil the black fungus for 3 minutes (pictured above). Drain and cool down under running water in a colander.
Note I’m only using half of the boiled fungus for this recipe. I used the other half to make a Chinese-style black fungus cold dish.
Ensure the fungus is cooled before cutting them to thin strips (julienne).
Season the cut fungus with soy sauce, mirin and sesame oil.
Fry the fungus in a dry pan to remove the residue liquid from the fungus.
The seasoned black fungus is now ready to be used as a ramen topping. I sprinkle toasted black sesame seeds on the fungus in the ramen bowl. Keep the leftovers in an airtight container in the fridge for a few days.
Black fungus is my favourite. I like them in soups, salads and stirfries!
I always wonder how long cooked fungus can be kept/stored in the fridge. Scared 臭酸. Not so sure but the black fungus in chap chye seems to turn a little sour after a few days in the fridge. Or am I wrong?
I am also eyeing at those 五香rolls alongside your grain bowl ;p
They don’t turn sour but will be slightly slimy which I don’t like. So can’t keep beyond a certain number of days too.