Mushroom Egg Drop Ramen – 80 Twenty Nutrition

Mushroom Egg Drop Ramen

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Black Fungus Egg Drop Ramen mushrooms Chinese comfort food - Christy Brissette dietitian 80 Twenty Nutrition recipe redux

A new year means new adventures! As such, I was challenged with creating a recipe featuring an ingredient I have never cooked with before.

I have the great fortune to live a stone’s throw away from The St. Lawrence Market, which National Geographic has named the best food market in the world! It really does seem to have everything! I head off with an open mind telling myself I’ll come home with not only a food I’ve never tried… but one I’d never even heard of. Now that would be a real food adventure!

Two hours later, delighted by discoveries such as canned haggis, I spot a few items I have never before seen or heard about.

The most frightening based on its name alone was black fungus. I resisted the urge to instantly Google it on my phone.

What I discovered when I got home was that my black fungus is also known as Mok Yee, cloud ear, jelly mushroom, wood ear, rat’s ear or ear fungus (if it was labeled as either of the latter two, I don’t think I would have been brave enough to pick it up).

All I could think was, “I am so Anthony Bourdain right now!” Black fungus is enjoyed in recipes from China, Japan, Thailand, Indonesia, Malaysia, the Phillippines and in Hawaii and Europe.

Being the dietitian nutrition nerd that I am, I had to read up on the black fungus research. As with other mushrooms, black fungus is being studied to determine its potential health benefits. A study using rabbits found that compared to aspirin, the rabbits given black fungus had a greater reduction in apolipoprotein B and plaque in the arteries.

In another interesting study, researchers wanted to know the effect of black fungus extract on weight and body fat in mice fed a high fat diet. Body weight and fat mass was lower in the mice fed a high fat diet with the black fungus extract compared to mice fed the high fat diet alone.

More research is needed in people before we know the effects of black fungus on heart health and weight. However, in Traditional Chinese Medicine, black fungus is used for strengthening and “cooling the blood” and improving heart health. These little guys are rich in iron!

The other wonderful thing I learned about black fungus is when you rehydrate it, it grows up to 8x it’s original size!

Black Fungus wood ear mushrooms dry - Christy Brissette dietitian 80 Twenty Nutrition

Black Fungus wood ear mushrooms rehydrated - Christy Brissette dietitian 80 Twenty Nutrition

It reminds me of those awesome Magic Growing Capsules. Remember those? They’re basically animal-shaped sponges that start off looking like tiny capsules. Just add water, wait a few minutes, and… Magic! You have your very own brontosaurus!

Well, trying something new paid off. Don’t let the name get to you… these mushrooms are delicious! I was excited to find out that the texture of black fungus is incredible. It’s slightly crunchy yet soft at the same time. It’s something you truly have to experience!

In the spirit of the new year, I challenge all of you to take a risk in your own kitchens! Let me know how it goes…

Black Fungus Mushroom Egg Drop Ramen Soup - Christy Brissette dietitian 80 Twenty Nutrition - enoki mushrooms

XO Christy

Black Fungus Egg Drop Ramen

This recipe takes the traditional Chinese comfort food, egg drop soup, and bumps up the flavour and nutrition by loading it up with mushrooms, greens and brown rice vermicelli. If you can't find black fungus, feel free to use any type of mushroom you like.
Servings 8
Calories 163 kcal
Cook Time 20 minutes
Total Time 20 minutes


  • 1 cup black fungus, dried (or other dried mushroom. You can also use
  • 4 cups water
  • 1/2 tbsp light olive oil
  • 6 cloves garlic
  • 1 thumb sized piece fresh ginger, peeled and grated
  • 4 cups chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp white pepper
  • 50 g brown rice vermicelli, 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 tsp sesame oil
  • 1 cup enoki mushrooms
  • sriracha (to taste)


  • Heat 4 cups of water in a kettle or on the stovetop. Remove before boiling (the water should be warm but not boiling hot).
  • Put the dried black fungus into a medium bowl. Cover with the water and let it soak for 15 minutes.
  • Meanwhile, heat olive oil over medium heat in a large sauce pan, soup pot or Dutch oven.
  • Add garlic and ginger. Saute for 2 minutes.
  • Wash and dry your greens and slice them into ribbons. Mince any stalks and add to the pot to saute for 5 minutes.
  • 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.
  • Add 4 cups of chicken stock, vegetable stock or water. Add soy sauce, oyster sauce and pepper. Bring the soup to a boil.
  • 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.
  • Crack the eggs into the boiling soup. Stir to break up the eggs.
  • Add the greens and rinsed vermicelli. Bring the soup down to a simmer until the greens have wilted (about 2 minutes).
  • Ladle the soup into bowls. Top with a drizzle of sesame oil and enoki mushrooms before serving. Let each person add sriracha to taste!


Calories: 163kcalCarbohydrates: 35gProtein: 6gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 609mgPotassium: 100mgFiber: 26gSugar: 1gVitamin A: 1200IUVitamin C: 17.3mgCalcium: 80mgIron: 3.6mg
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