Description
Cloud ears barely taste of anything, and that's the point. What they bring is texture – a firm, snappy, faintly gelatinous bite that holds up in soup and stir-fry after everything else has gone soft. Hot and sour soup, moo shu, ramen, and cold Sichuan salads all lean on it.
Use fewer than you think. Dried cloud ears swell to several times their size in warm water, so a small handful makes a bowlful. Twenty minutes of soaking is usually enough, and if you need longer than an hour, do it in the fridge. Trim off any hard nub before they go in the pan.
Ingredients
Dried cloud ear mushrooms.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed in a dry place. Dried mushrooms keep well but take on moisture easily.
