Wood Ear Mushroom Salad

Watch how to make it here

Wood ear mushroom is one of the most commonly used mushrooms in Asian cooking. The texture is gelatinous and crunchy but with a mild flavor. It’s best enjoyed in soups or as a salad.

Notes:

  1. Dried wood ear mushrooms can be found at most Asian markets or online here.
  2. Store leftovers in the fridge for up to 3 days.

Prep Time

35 min

cooking time

5 min

Servings

2

total time

40 min

Difficulty

Ingredients

1
1/2 cup dried wood ear mushrooms (or 150g fresh)
2
1 scallion, thinly sliced lengthwise
3
*For the dressing*
4
3 garlic cloves, finely minced
5
1 tsp salt
6
2 tsp sugar
7
1 tbsp rice vinegar
8
1.5 tsp sesame oil
9
1 tbsp soy sauce
10
1 tbsp water

Cooking Instructions

1
1
If using dried wood ear mushrooms, soak in a pot with 2 cups of boiling hot water. Cover with a lid and allow it to rehydrate for about 30 minutes. Drain the water and set aside. *If using fresh wood ear mushrooms, proceed with step 2 immediately.*
2
2
Combine the dressing ingredients in a bowl and set aside.
3
3
In the same pot, heat up 4 cups of water. Once boiling, add the mushrooms and cook for 5 minutes. Remove and transfer the mushrooms to an ice bath for another 5 minutes.
4
4
Drain the icy water and pat the mushrooms dry with a paper towel. Add the scallions and dressing. Mix everything well together and let it marinate in the fridge for 30 minutes - 1 hour in the fridge before serving.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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