Pine Mushroom Ramen
Pine mushrooms, also known as matsutake, are among the most aromatic and celebrated wild mushrooms. Their deep, woodsy fragrance brings a sense of the forest into every dish. In this ramen, we use the mushroom in its entirety, from trims to slices, to create a rich, umami-filled broth and a simple yet unforgettable bowl of noodles. Warming, earthy, and full of life, it’s a must-try for anyone who loves the taste of the wild.
Prep Time: 30min
Total Time: 1hr
Serves: 2-4
Ingredients
- 4–5 fresh pine mushrooms (or 20 g dried pine mushrooms)
- 10 cups chicken, duck, or beef stock
- 4 poached eggs
- 1 leek
- 1 handful of pea shoots
- 2–4 bundles of instant noodles
- Mild cooking oil
- Salt & pepper
Preparation
Prepare the pine mushroom broth
Trim the pine mushrooms, removing any dirt.
Keep the trimmings — they’ll infuse your stock with deep, earthy flavour.
Slice the mushrooms finely and set aside for later.
In a large stockpot, heat a bit of oil and sauté the trimmings for a few minutes.
Add the stock and bring to a boil. Turn off the heat and let it cool slightly.
Strain the broth through a fine sieve (or a sieve lined with a coffee filter) to remove any residue.
Reserve the clear, aromatic broth.
Prepare the garnishes
In a pan, melt a small knob of butter and cook the leek over low heat until tender (about 12 minutes). Reserve.
Cook the noodles al dente in salted water, then drain and rinse under cold water to stop the cooking process. Reserve.
In a separate pan, quickly sauté the sliced pine mushrooms in a bit of oil. Season with salt and pepper, and reserve.
Sauté the tofu or meat in a drizzle of oil and soy sauce until golden. Reserve.
Poach the eggs and set aside.
Assemble and serve
Just before serving, reheat the pine mushroom broth until steaming hot.
In each bowl, place the noodles, leeks, pine mushrooms, tofu or meat, and poached egg.
Pour the hot broth over the garnishes and finish with a few fresh pea shoots for colour and freshness.
Serve immediately and enjoy this comforting bowl that celebrates the forest’s most prized mushroom.
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