Jelly Ear Soup with variations
Jelly Ears are foraged from dead wood in early spring.
Jelly ear mushrooms bring something a little different to soup. Their flavour is subtle, but their texture — soft with a slight bite — gives body to lighter broths. These two soups take slightly different approaches, one more delicate and clear, the other a little more rustic, but both make good use of a mushroom that is often overlooked.
Wash well to remove any grit
Classic Chinese Jelly Ear & Egg Drop Soup
The silky texture of the fungus contrasts beautifully with soft egg ribbons.
Ingredients
- 750 ml light stock
- 1 handful sliced jelly ears
- 1 tsp soy sauce
- ½ tsp sesame oil
- White pepper
- 1 egg lightly beaten
Instructions
- Simmer ears 4–5 minutes.
- Swirl stock gently and pour egg in a thin stream.
- Finish with spring onion.
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Vegetarian Chinese Jelly Ear Soup
Ingredients
- generous handful jelly ears Auricularia auricula-judae
- 4 –6 scarlet elf cups Sarcoscypha coccinea
- 120 g firm tofu cubed
- 750 ml light vegetable stock or water + bouillon
- 3 –4 thin slices fresh ginger
- 1 small clove garlic lightly crushed
- 1 tsp light soy sauce
- ½ tsp rice wine vinegar
- ½ tsp sesame oil
- 1 spring onion finely sliced
- White pepper important — gives the correct Chinese aroma
- Salt to taste
Instructions
Clean & Prep
- Rinse fungi thoroughly to remove grit.
- Slice jelly ears into strips.
- Halve larger elf cups.
- Blanch both separately for 1 minute. Drain.
Build the Broth
- Bring stock to gentle simmer.
- Add ginger and garlic. Simmer 5 minutes.
- Add: Jelly ears, Tofu
- Simmer 3–4 minutes.
- Add elf cups in final 1–2 minutes only.
Season
- Stir in: Soy sauce, Rice vinegar, Sesame oil, Pinch white pepper, Taste and adjust salt.
- Finish with spring onion.
Notes
Jelly ears provide the traditional silky bite found in many Chinese soups.
Tofu gives protein and body.
Ginger + white pepper create warmth without heaviness.
Scarlet elf cups add colour and gentle mushroom tone — think of them as a woodland variation rather than a classical element.
If You Want It More Traditional (and very Chinese)
Add:
A small handful of dried shiitake (soaked)
Or thin strips of rehydrated lily buds
Or a few goji berries for sweetness
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