‘Black Fungus’ is an edible wood fungus. It is similar to mushrooms. I agree it is a bad naming but it is called ‘Black Fungus’ in Australia. There are many different names for this food. Some of them are even more horrible names. It is called ‘Kikurage’ in Japanese. ‘Black Fungus’ is quite popular in many Asian countries including Japan. Dried Black Fungus is available from Asian grocery stores. It can be used for stir-fries, salad, soup, etc. If you love the crunchy texture of Black Fungus, you will enjoy this soup.


2 Servings


6 to 8 Dried Black Fungus
50g Asian Mushrooms *e.g. Shimeji, Oyster Mushrooms, King Oyster Mushrooms, Shiitake, Maitake, etc. Today I used Shimeji.
2 cups Chicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
1 teaspoon Sesame Oil
1 tablespoon (3 teaspoons) Soy Sauce
Salt & White Pepper
1/2 teaspoon grated Ginger
1 Spring Onion *finely chopped

  1. Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and cut into bite-size pieces.
  2. Prepare Mushrooms. Trim, clean, and cut OR tear into the size that is easy to eat.
  3. Place Chicken Stock, Black Fungus, Asian Mushrooms, Sesame Oil and Soy Sauce in a saucepan, cover with a lid and bring to the boil. Cook until Mushrooms are cooked.
  4. Add Salt & White Pepper to taste, then add grated Ginger and stir. *Note: The amount of Salt depends on the saltiness of the Stock.
  5. Add some finely chopped Spring Onion and enjoy.