Guide · 4 min

Wood Ears: Master the Art of Texture and Crunch

Wood ear fungi are used for their crunchy, gelatinous texture in broths and stir-fries.

Last updated: July 5, 2026

Use store-bought or positively identified edible mushrooms. This page is cooking guidance, not wild mushroom identification.
Wood ear fungi
Best heatSimmer
CutJulienned ribbons
Cook time10 min
FinishBlack vinegar and soy

Compare all cook times →

Recipe: classic hot and sour mushroom broth

Hot and sour soup with wood ear mushrooms

Simmer julienned wood ear ribbons with stock, soy sauce, black vinegar, and bamboo shoots. Thicken with cornstarch slurry for a classic hot-and-sour texture.

Fast method

  1. Slice wood ears into thin ribbons.
  2. Bring stock to a simmer.
  3. Add wood ear, soy sauce, black vinegar, and bamboo shoots.
  4. Simmer 10 minutes and thicken with cornstarch slurry if desired.

Cook times

MethodTimeDone when
Soup simmer10 minRibbons stay snappy in broth.

Small fixes that matter

  • Texture is the point; do not cook it to mush.
  • Julienne for the best soup bite.
  • Black vinegar sharpens the broth.

Good with

hot and sour soup, noodles, stir-fries, broths.