Pheasant Ramen with Pickled Ginger: A New Twist
Ramen isn’t just instant noodles anymore. This pheasant ramen with pickled ginger and sesame seeds is a testament to the dish’s limitless culinary potential. It elevates the classic comfort food to new heights, featuring a fragrant broth simmered with pheasant for deep flavor, tender pheasant meat, and vibrant toppings like tangy pickled ginger and nutty sesame seeds. Each bite is a symphony of textures and flavors, making this ramen a must-try for any foodie.
Ingredients:
- 1 wild pheasant, cooked and shredded
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 package ramen noodles
- 1 green onion, thinly sliced
- 1/2 cup pickled ginger, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 soft-boiled egg (optional)
Instructions:
- In a large pot, combine the chicken broth, soy sauce, sake, mirin, ginger, sesame oil, and garlic.
- Bring to a simmer and cook for 5 minutes.
- Cook the ramen noodles according to package instructions.
- Divide the noodles among serving bowls.
- Top each bowl with the shredded pheasant, pickled ginger, and green onion.
- Drizzle with sesame oil and sprinkle with sesame seeds.
- Add a soft-boiled egg to each bowl, if desired.
