This Pheasant Back Mushroom Ramen Is Worth A Try! [Recipe] |

This Pheasant Back Mushroom Ramen Is Worth A Try! [Recipe]

Make This Pheasant Back Mushroom Ramen For A Twist On A Classic

A pheasant back mushroom ramen may sound a little odd. The truth is, this mushroom sounds and looks a little weird, but it is a great choice for this tasty soup. You may be familiar with dryad saddle, and it is the same kind of mushroom.

Text area which says "Pheasant Back Mushroom Ramen Is Worth A Try!," followed by a top view of a bowl of mushroom ramen with spinach and hard boiled egg toppings

The pheasant back mushroom is one of a kind. For starters, this mushroom smells and tastes like cucumbers, or watermelon. Sometimes, even a mixture of both. While it may seem weird at first, the flavor goes well in a soup. Mixing these fresh flavors with the rest of the aromatic and umami ingredients in ramen is a fantastic idea.

For this dish, you will need meat scraps, carrots, pheasant back mushrooms, cooking oil, garlic, bay leaves, thyme, black peppercorn, mixed spring vegetables, young wild greens, cilantro, jalapeño, ramen noodles, poached eggs, and soy sauce.

Even though this is a long list, the real star of the show is the pheasant back. Not only will it add more umami and aroma, but it will also make your ramen more nutritious.

To make this meal completely vegetarian, or even vegan, skip the meat scraps. You can also avoid the egg and any other ingredients that contain animal products.

Feel free to also add other ingredients, like bamboo shoots, scallions, miso, and water chestnuts. You could also add other sauces and liquids, such as hoisin or mirin.

As a tip, if you find that some of the pheasant backs are too old to use, reserve them for some mushroom broth to use either in this recipe or others.

Enjoy this pheasant back mushroom ramen any time and surprise guests with your cooking skills! You can make this in a few hours, and while it takes some attention to detail, it is worth it.

Pheasant Back Mushroom Ramen


  • Broth
  • 2 lbs (907 g) poultry or pork meat scraps

  • 1 lb (454 g) matured dryad saddle mushrooms

  • 4 oz (113 g) young dryad saddle mushrooms

  • 1 gallon water

  • 2 cups (402 g) carrot

  • 2 cups (402 g) yellow onion

  • 2 cups (402 g) celery

  • 2 tbsp flavorless cooking oil

  • Bouquet Garni
  • 5 sprigs thyme

  • 5 black peppercorns

  • 2 cloves garlic, crushed

  • 2 bay leaves

  • For Finishing
  • 12 oz (340 g) mixed spring vegetables (fiddleheads, lily shoots, ramps, hop shoots, and nettles)

  • 12 oz (340 g) dried ramen noodles

  • 3 oz (85 g) young and tender wild greens (watercress, ramp leaves, chickweeds, mustards, or lamb’s quarter)

  • virgin sunflower oil or any flavorful oil

  • cilantro or mint (optional)

  • 1 jalapeno, sliced thinly (optional)

  • eggs, poached (optional)

  • 2-4 tbsp soy sauce


  • Broth
  • Preheat the oven to 350 F (177 C).
  • Roast the meat scraps until golden brown, then set aside.
  • Chop the matured dryad saddles.
  • Finely grind the chopped dryad saddles in a food processor.
  • In a 3 gallon stock pot, sweat the vegetables and mushrooms in the oil.
  • Add in the bouquet garni, roasted meat scraps and bring to a simmer.
  • Cook until the liquid reduces to half, about 1.5-2 hours.
  • Strain through a fine strainer and set aside.
  • Season with a little soy sauce until the desired taste is reached.
  • Broth can be prepared ahead of time and refrigerated until it is needed.
  • Vegetables
  • In boiling salted water, blanch the green vegetables until al dente.
  • Chill them in an ice bath, drain and set aside.
  • Scrape off the pores from the underside of the young dryad saddles.
  • Slice them into fine thin pieces.
  • Wash the watercress and any wild greens and pick the clusters of greens into pieces that will fit onto a spoon.
  • Heat the prepped pork-mushroom broth in a large stock pot.
  • Add the sliced young dryad saddle into the heated broth until wilted.
  • Check the seasoning of the broth and adjust if needed.
  • Noodles and Assembly
  • In a lightly salted boiling water, cook the ramen until tender.
  • Drain and set aside.
  • Warm the vegetables and then add the cooked noodles.
  • To plate the dish, use tongs, and divide the noodles evenly between four pre heated bowls of soup.
  • Spoon the vegetables and add them into the bowls of soup.
  • Garnish the soup with the reserved greens and any flavored oil, fresh mint, poached eggs and shaved jalapenos.
  • Serve and enjoy!

Looking to try another delicious mushroom recipe? Check out this Mushroom Honey Roast Chicken!