Wood Ear: The crunchy, flavour-absorbing mushroom that’s been in Asian soups for 2,000 years 🥣🍄
Auricularia polytricha — the bigger cousin of Jelly Ear.
No real taste of its own but soaks up broth like a sponge and adds incredible texture. Used in hot-and-sour soup since ancient times.
The secret weapon of every great Asian chef.
Tried Wood Ear in soup? Your favourite recipe?
#MycelNet #EdibleMushrooms #Foraging #Fungi #Mushroom
