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. 🌿
Wood ear, wakame and cannellini bean soup
10 minutes | 3 servings | vegan
- 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)
- 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.
- While soup is simmering, rehydrate the wakame by placing in a bowl of water for 2 minutes.
- Add the wakame and the mushrooms to the broth and let simmer for 2 more minutes. Serve.