Wood ear, wakame and cannellini bean soup

Wood ear fungi (Auricularia auricula-judae) are a type of edible jelly fungus known for their crisp, snappy texture. Wakame seaweed, has a similar texture as well, so I paired the two together with hearty cannellini beans and mixed mushrooms. 

One look at a wood ear fungus and you may get turned off by their jelly-like, cartilaginous look. However, let me tell you that they are a treat! I do believe most of our wood ears are cultivated here in the U.S. I found these at my local Whole Foods, but admittedly, I have found similar jelly fungus outdoors as well—although it wasn't edible from what I know. 🌿

 jelly fungi, Auricularia auricula-judae

jelly fungi, Auricularia auricula-judae

 Both the wakame seaweed and the wood ear mushrooms give this soup an unbeatable texture.

Both the wakame seaweed and the wood ear mushrooms give this soup an unbeatable texture.

Wood ear, wakame and cannellini bean soup

10 minutes | 3 servings | vegan


Ingredients:

  • 6 cups vegetable-mushroom broth
  • 1 teaspoon ginger, pureed
  • 2 tablespoons tamari sauce
  • 1 cup cannellini beans, cooked
  • ⅓ cup wakame seaweed
  • 1 cup mixed mushrooms (shiitake, wood ear, black trumpet, and chanterelle)

Directions:

  1. Add the broth, ginger and tamari sauce to a medium saucepan and boil over high heat for 2 minutes and bring to a simmer. Add the cannellini beans.
  2. While soup is simmering, rehydrate the wakame by placing in a bowl of water for 2 minutes.
  3. Add the wakame and the mushrooms to the broth and let simmer for 2 more minutes. Serve.