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 for Ramen Recipe
This seasoned black fungus can be used as topping for ramen, rice bowl or salad.
Ingredients:
- 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
Directions:
- 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).
- Season the sliced fungus with seasonings (A).
- 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.
- 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.