This salad is an easy, no cooking addition to any meal. The seaweed and wood ear mushrooms, with their nice chewy texture, are covered in an amazing miso dressing. The sea beans add a natural saltiness and crunch. Wood ear is one of the few mushrooms you can eat raw, and we only grow it in the warmer summer months. Don’t worry though! The dried is just as tasty year around. About a quarter pound of fresh wood ear can be substituted for the dried with no other changes to the recipe.
Wood Ear Seaweed Salad with Sea Beans
1-ounce dried wood ear
- ¼ cup sweet soy *see note
- 1.5-ounce dried wakame seaweed
½ - ¾ cup sea beans (chopped)
- 2 ½ tablespoons light miso
- 2 ½ tablespoons tamari
- 2 ½ tablespoons mirin
- 2 ½ teaspoons rice vinegar
- 1 teaspoon sesame oil
- ½ cup lime juice
- 3 tablespoons orange juice
- ½ tablespoon roasted white sesame seeds
- 2 or 3 small red jalapenos (thinly slivered)
- Start by rehydrating the wood ear mushrooms in a bowl with the sweet soy and enough warm water to cover them. Let soak for one hour.
Place the seaweed in a separate medium sized bowl with water and let soak for about 20 minutes to rehydrate.
- In another bowl combine the miso, tamari, mirin, rice vinegar, sesame oil, lime juice, orange juice, sesame seeds, and jalapeños. Add salt if needed. This is your dressing.
When the mushrooms are done, cut them into half inch strips and place in a large bowl. When the seaweed is done soaking, drain it and slice it into bite sized strips. Add them to the bowl of mushrooms. Add the sea beans and toss them all together.
- Add dressing just before eating and garnish with extra sesame seeds. Enjoy!
*Note: If you cannot find sweet soy in your grocery store, you can easily make it. Combine equal parts soy sauce and brown sugar (or traditional palm sugar) in a small pot over medium high heat. Bring to a boil and boil for 7 minutes. Careful it does not boil over. Remove the sauce from heat and let cool to thicken. It will reduce, so if you’re just making it for this recipe start with at least a ¼ cup each of soy sauce and sugar.