Black Fungus Egg Drop Ramen Recipe

Name: Black Fungus Egg Drop Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup black fungus dried, or other dried mushroom. You can also use; 4 cups water; 1/2 tablespoon light olive oil; 6 cloves garlic; 1 fresh ginger thumb sized piece, peeled and grated; 4 cups chicken stock; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 teaspoons white pepper; 50 grams rice vermicelli brown, dry, about 1/4 of a package; 3 cups greens such as choy sum, use Swiss chard if you can't find Asian leafy greens; 1 teaspoon sesame oil; 1 cup enoki mushrooms

Servings: persons

1 cup black fungus dried, or other dried mushroom. You can also use
4 cups water
1/2 tablespoon light olive oil
6 cloves garlic
1 fresh ginger thumb sized piece, peeled and grated
4 cups chicken stock
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons white pepper
50 grams rice vermicelli brown, dry, about 1/4 of a package
3 cups greens such as choy sum, use Swiss chard if you can't find Asian leafy greens
1 teaspoon sesame oil
1 cup enoki mushrooms

1
Heat 4 cups of water in a kettle or on the stovetop. Remove before boiling (the water should be warm but not boiling hot).
2
Put the dried black fungus into a medium bowl. Cover with the water and let it soak for 15 minutes.
3
Meanwhile, heat olive oil over medium heat in a large sauce pan, soup pot or Dutch oven.
4
Add garlic and ginger. Saute for 2 minutes.
5
Wash and dry your greens and slice them into ribbons. Mince any stalks and add to the pot to saute for 5 minutes.
6
Before you know it... magic! Your black fungus will have quadrupled in size. Remove the black fungus from the water and slice into thin ribbons. Add the black fungus and black fungus water to the pot.
7
Add 4 cups of chicken stock, vegetable stock or water. Add soy sauce, oyster sauce and pepper. Bring the soup to a boil.
8
Follow the package instructions to prepare the vermicelli. My noodle package said to soak them in lukewarm water for 5 minutes and rinse with hot water before adding to soup or stirfries.
9
Crack the eggs into the boiling soup. Stir to break up the eggs.
10
Add the greens and rinsed vermicelli. Bring the soup down to a simmer until the greens have wilted (about 2 minutes).
11
Ladle the soup into bowls. Top with a drizzle of sesame oil and enoki mushrooms before serving. Let each person add sriracha to taste!

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup black fungus dried, or other dried mushroom. You can also use, 4 cups water, 1/2 tablespoon light olive oil, 6 cloves garlic, and more.

Yes, Black Fungus Egg Drop Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Fungus Egg Drop Ramen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions