Cloud ear fungus
The dried cloud ear (Auricularia), a thin black jelly fungus sold as small curled flakes that soak out into soft dark ruffles. It brings a cool, slippery crunch and a faint woodsy depth to quick boiled soups and homely pots (silk gourd and pork slice soup is the classic) contributing texture more than flavour.
TCM properties
Nature · neutral Flavour · sweet Meridians · stomach、large intestine
Traditional food therapy
In Cantonese food therapy cloud ear is used to moisten dryness and ease the bowels; folk tradition credits it with keeping the blood moving, and it is valued as an iron-rich everyday fungus.
Cautions: read first
- Safety criticalDo not leave it soaking at room temperature overnight; spoiled wood ear can produce bongkrekic acid, which survives high heat and can be fatal. Soak for 20 to 60 minutes and use it straight away, and if it has to soak longer it must go in the fridge.
- It has an antiplatelet effect, so take note if you are on blood-thinning or anticoagulant medication, or are going in for surgery.
- Use with care if you bruise or bleed easily.
Preparation
Soak in cold water for 20 to 60 minutes, remove the hard base, tear it into small pieces and rinse.
Origin
Yunnan, which is where the name cloud ear (雲耳) comes from; the bulk of black wood ear now comes from the Northeast. AU stock includes wild cloud ear packs and Taiwanese white-back fungus strips
Availability in Australia
Easy to find
