Beef & Mushroom Ramen with Ginger Sake Cranberries

Holiday Happiness = Holiday Ramen! 

Yes please! A big, hearty bowl of soul-warming goodness. Perfect cool weather comfort. This holiday season, with so many folks cooking for smaller crowds and embracing adventure at the table, make ramen a new part of your seasonal traditions. Fun, a breeze to cook, and chock-full of next-level flavour. 

This recipe is a knockout. Striploin steak, garlicky mushrooms, ginger boy choy, and flavour-packed ginger sake cranberries. Yes! The star of the show = Mike’s Mighty Good Ramen. Unreal delicious! Organic Noodles & Insanely rich broth. I absolutely love this product, and it’s become a staple go-to in my kitchen. Check out their incredible line-up of ramen flavours here

Make this recipe y’all. Your crew will love it. Happy Holidays! 

Beef & Mushroom Ramen with Ginger Sake Cranberries 

Makes 2 servings 


2 X packages Mike’s Mighty Good Savory Beef Ramen Soup 

3 tablespoons sunflower oil, divided 

1 cup sliced cremini mushrooms 

1 cup torn oyster mushrooms 

2 garlic cloves, minced

½ tablespoon minced ginger 

Small handful of baby bok choy 

1 X thick-cut striploin steak 

2 eggs

Handful of cilantro 

Sea salt 

Fresh cracked pepper 

Ginger Sake Cranberries 

8 ounces fresh cranberries 

⅓ cup granulated sugar 

2 tablespoons water 

1 teaspoon grated fresh ginger 

3 tablespoons sake 

1. First, make the ginger sake cranberries. In a small saucepan, combine cranberries, sugar, water, and ginger, and heat over medium-heat. Bring to a simmer, stirring occasionally, until thickened, about 15 minutes. Remove from the heat and stir in the sake. Awesome.

**Heads up! This recipe makes extra cranberries – perfect for storing in an airtight container in the fridge to use in your next ramen recipe. 

2. Next, prepare the soft-boiled eggs. Bring a small saucepan of water to a boil and prepare an ice bath. When boiling, add the eggs and set a timer. Cook for exactly 6 ½ minutes (important!), then transfer directly to the ice bath to stop the cooking process. After a few minutes, remove the egg shells and set eggs aside (wait to slice open the eggs until you plate your ramen). 

2. Next, make the mushrooms. Heat a large skillet over medium-heat, and pour in 1 tablespoon of the oil. Add the mushrooms, garlic, and season with a pinch of salt. Cook, stirring often, until browned, 8 – 10 minutes. Remove and set aside, and place the skillet back on the heat. 

3. Next, make the bok choy.  Pour 1 tablespoon oil into the skillet, and add the ginger. Cook, stirring constantly for 30 seconds, then add the bok choy and season with a pinch of salt. Cook, moving constantly, for 2 minutes. Remove and set aside. 

4. Pour the remaining oil into the skillet. Season the steak all over with salt and pepper. Cook to your preferred doneness (I love medium rare here). Rest for 5 minutes before carving into thin strips. 

5. Meanwhile, prepare your Mike’s Mighty Good Ramen according to the package directions. So good! 

6. Divide your ramen into 2 bowls. Top with sliced steak, a halved egg, mushrooms, bok choy, and a tablespoon of your ginger sake cranberries. Garnish with cilantro and serve immediately. Delicious!

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