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.


      • 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)


        1. In a large pot, combine the chicken broth, soy sauce, sake, mirin, ginger, sesame oil, and garlic.
        2. Bring to a simmer and cook for 5 minutes.
        3. Cook the ramen noodles according to package instructions.
        4. Divide the noodles among serving bowls.
        5. Top each bowl with the shredded pheasant, pickled ginger, and green onion.
        6. Drizzle with sesame oil and sprinkle with sesame seeds.
        7. Add a soft-boiled egg to each bowl, if desired.

        Pheasant Ramen with Pickled Ginger and Sesame Seeds

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