Wood Ear Mushroom Substitutes
木耳 · mù'ěr · black fungus · cloud ear · kikurage
By The Chowmi Test Kitchen · Updated November 2, 2026
Wood ear mushroom (木耳, also sold as black fungus or cloud ear) adds almost no flavor; it's there for a springy, crunchy-slippery bite and a dark color, so substitute the texture. Shredded bamboo shoots or sliced water chestnuts give the crunch, thinly sliced fresh shiitake gives the dark color and chew, and in cold salads blanched kelp strips come closest to the snap. In hot and sour soup or moo shu, bamboo shoots plus shiitake works best. If you have dried wood ear, soak it in cold water in the fridge for 2 to 4 hours, or in warm water for 20 to 30 minutes, and cook it the same day. Food-safety authorities have traced poisonings to wood ear left soaking at room temperature for more than two days.
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Every wood ear mushroom substitute, ranked
| Substitute | Ratio | Match |
|---|---|---|
| Cloud ear or any dried black fungus Everything · vegan · gluten-free | 1:1 by dry weight | 95% |
| Bamboo shoots, shredded Hot and sour soup, fish-fragrant pork · vegan · gluten-free | Same volume as soaked wood ear | 70% |
| Fresh shiitake, thinly sliced Moo shu, stir-fries, Buddha's delight · vegan · gluten-free | Same volume | 68% |
| Kelp strips (海带丝), blanched Cold wood ear salad · vegan · gluten-free | Same volume | 66% |
| Dried shiitake, soaked Braises and soups · vegan · gluten-free | Same dry amount | 62% |
| Water chestnuts, sliced Crunch in stir-fries and dumpling filling · vegan · gluten-free | To taste | 58% |
- Cloud ear or any dried black fungus: The same family under different names. Cloud ear is thinner and more tender; thick “white-back” wood ear is chewier and needs a longer soak.
- Bamboo shoots, shredded: The crunch without the slip. Pale rather than black, so pair it with shiitake if the dark color matters.
- Fresh shiitake, thinly sliced: Dark and chewy, with real mushroom flavor that wood ear lacks, usually a welcome change. Slice it thin so it reads as texture.
- Kelp strips (海带丝), blanched: The closest snap and slipperiness, with a light taste of the sea. Asian markets sell kelp ready-shredded; blanch it for 1–2 minutes and chill it.
- Dried shiitake, soaked: Chewier and far more savory. Keep its soaking liquid for the broth; wood ear's soaking water, by contrast, gets poured away.
- Water chestnuts, sliced: Crisp and sweet, not slippery, and white. Good when crunch is all the dish needs.
How to soak wood ear safely
Dried wood ear swells to three or four times its dry size, so a little goes a long way: our moo shu pork and fish-fragrant pork each use ½ cup of dried pieces, and Buddha's delight uses 3 tablespoons.
- Rinse off any grit, then cover with plenty of cold water.
- Soak 2–4 hours in the fridge, or 20–30 minutes in warm water if you're short on time. Cold water keeps it crunchier; hot water makes it softer and slicker.
- Snip off the hard, knobby spot where it grew on the wood, rinse again and squeeze dry.
- Pour the soaking water away; unlike shiitake water, it isn't for the pot.
- Cook it the same day. If it has to wait, drain it, cover it and refrigerate, and use it by the next day.
Hong Kong's Centre for Food Safety links outbreaks of bongkrekic acid poisoning to mushrooms soaked for more than two days at room temperature. Cooking doesn't destroy the toxin, so throw out wood ear that has sat in water at room temperature, smells sour or feels slimy.
What to use in hot and sour soup, moo shu and more
| Dish | What wood ear does | Best swap |
|---|---|---|
| Hot and sour soup | Dark, chewy shreds among silky tofu and egg | Shredded bamboo shoots + sliced shiitake |
| Moo shu pork | Crunch against soft egg and cabbage | Thinly sliced shiitake, plus a little extra cabbage |
| Fish-fragrant pork | Crisp black strips in a glossy sauce | Bamboo shoots or bell pepper strips |
| Buddha's delight | One texture among many | More shiitake, or snow peas |
| Cold wood ear salad (凉拌木耳) | It is the dish: snappy and slippery, dressed with vinegar, garlic and chili | Blanched kelp strips |
| Dumpling filling | Small crunchy flecks in the pork | Finely chopped water chestnuts |
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What is Wood Ear Mushroom?
Wood ear (木耳, mù'ěr) is an edible jelly fungus that grows in thin, ear-shaped ruffles on dead wood. It's sold mostly dried, as hard black chips that swell in water into supple, translucent pieces with a crisp, springy bite that survives cooking. It tastes of almost nothing, which is the point: it soaks up sauce and adds contrast and dark color to hot and sour soup, moo shu pork, fish-fragrant pork, Buddha's delight and cold salads.
Flavor: Barely any, a faint earthiness; it's all texture, crunchy and slippery at once.
Wood ear, cloud ear or snow fungus? Reading the bag
Asian markets sell several dried fungi in near-identical bags. The Chinese name on the label settles it:
| Label | What you get | Use it for |
|---|---|---|
| 黑木耳 · black fungus / wood ear | Thin, black on both sides, palm-sized once soaked | All-purpose: soups, stir-fries, salads |
| 云耳 · cloud ear | Small, thin and tender: the most delicate bite | The same uses; best in cold salads |
| 毛木耳 · “white-back” wood ear | Thick, dark on top with a pale, fuzzy underside; very chewy | Hot pot and long-cooked dishes; soak longer and slice thin |
| 银耳 · snow fungus / white fungus | Pale, frilly tremella that turns soft and jelly-like | Sweet soups with dates or pears; not a stir-fry swap |
| きくらげ · kikurage | The Japanese name for wood ear, often sold pre-sliced | Ramen toppings; the same as black fungus |
Wood ear vs shiitake mushroom
They do opposite jobs. Shiitake is meaty and deeply savory, there for flavor; wood ear is nearly tasteless, there for its springy crunch and dark color. Shiitake is the best single swap because it keeps the color and some bite, but it adds a mushroom taste wood ear never had. That's why so many dishes, from hot and sour soup to Buddha's delight, use both.
Wood ear vs snow fungus (tremella)
Both are dried jelly fungi sold side by side, and both swell in water. Wood ear stays thin, black and crunchy, and goes into savory dishes. Snow fungus is pale gold when dry and white when soaked, cooks down to a soft, gelatinous texture, and goes mostly into sweet soups. They can't stand in for each other.
Where to buy wood ear mushroom
Stock real wood ear mushroom
Dried wood ear is sold in bags labeled black fungus, wood ear or cloud ear in Asian markets, on Weee! and on Yamibuy, often pre-sliced. Kept dry in a sealed bag, it lasts a year or more. Fresh wood ear sometimes turns up in the produce section of Asian markets; rinse it and cook or blanch it before eating.
Wood Ear Mushroom FAQ
What can I substitute for wood ear mushrooms?
Replace the texture, since wood ear has almost no flavor. Shredded bamboo shoots give the crunch, thinly sliced shiitake gives the dark color and chew, and both together work best in hot and sour soup and moo shu. For a cold wood ear salad, blanched kelp strips are the closest match.
Is wood ear mushroom the same as black fungus?
Yes. Black fungus, wood ear, tree ear and the Japanese kikurage are names for the same group of fungi. Cloud ear is a smaller, thinner kind and is used the same way. Snow fungus (white fungus) is a different fungus for sweet soups.
How long should you soak wood ear mushrooms?
2–4 hours in cold water in the fridge, or 20–30 minutes in warm water if you're in a hurry. Cold water keeps it crunchier. Either way, cook it the same day, or drain and refrigerate it and use it by the next day.
Can you soak wood ear overnight?
Only in the fridge, and then use it the next day. Never leave it soaking at room temperature overnight: Hong Kong's Centre for Food Safety links bongkrekic acid poisoning to mushrooms soaked for more than two days, and cooking doesn't destroy the toxin.
Can you eat wood ear raw?
Never eat it dried, and don't skip the soak. For cold salads, cooks blanch the soaked wood ear in boiling water for 1–2 minutes and chill it in ice water, which keeps the crunch.
What do wood ear mushrooms taste like?
Almost nothing, just a faint earthiness. Their appeal is texture: a springy, crunchy-yet-slippery bite that stays crisp through cooking while picking up the flavor of the sauce around it.
Why is wood ear used in hot and sour soup?
For texture and color. The soup is built on contrast (silky tofu, soft egg ribbons, thick broth), and wood ear adds the chewy, crunchy part along with its dark shreds. Because it has no flavor of its own, it never fights the vinegar and pepper.
Why is my soaked wood ear slimy?
A slick surface after soaking is normal, especially after a hot-water soak. Sticky, cloudy water, a sour smell or a mushy texture means it has started to spoil; throw it out rather than cooking it.
How do I store wood ear?
Dried, in a sealed bag or jar away from moisture, for a year or more. Soaked, drained and covered in the fridge, for a day at most.
Recipes that use wood ear mushroom
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