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Black Fungus for Ramen

Black Fungus for Ramen Recipe

This seasoned black fungus can be used as topping for ramen, rice bowl or salad.

Check out the step-by-step photos on the previous page.


  • 15g dried fungus (soaked in a bowl of water until reconstituted) OR 100g fresh black woodear fungus (黑木耳)

(A)  Seasonings

  • 1/2 tbsp light soy sauce
  • 1/2 tbsp mirin
  • 1/2 tbsp sesame oil


  1. Prepare the fungus. Remove the ‘knot’ on the underside of each fungus by cutting it out with kitchen scissors. Bring a pot of water to boil. Add the fungus and boil for 3 minutes. Drain the fungus in a colander and rinse them under cold running tap water until cooled down.  Squeeze out the excess liquids from the fungus. Slice the fungus to thin strips (julienne).
  2. Season the sliced fungus with seasonings (A).
  3. Fry the fungus. Spread out the fungus in a heated dry pan. Stir fry until there is no more residue moisture left in the pan.
  4. Store the fungus in a food container in the fridge as part of ramen meal-prep for 3-4 days.

Cooking Note(s):

To convert leftovers to serve this as a cold appetizer dish instead, I recommend adding a small amount of Japanese chilli oil (rayu), soybean paste (or oyster sauce) and vinegar for a richer taste.

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3 comments on “Black Fungus for Ramen”

  1. Black fungus is my favourite. I like them in soups, salads and stirfries!

  2. 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

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