Fancy Ramen

Edited Version

When I announced my move to NYC a few months ago my decision was greeted with lots and lots and lots of warnings about how expensive New York can be.


Luckily, I had already spent the better part of a year thinking about saving up for the trip, had stripped away all of my delusions of a sex-in-the-city-esque apartment, and had prepared for a slew of opinions from the non-city-go-er peanut gallery.  I came anyways, prepared to be curling up with an empty piggy bank in a cardboard box on the side of the road sooner rather than later, and was shocked that I was actually saving money once I moved to BK.  The actual cost of living here is feasible for now, it's actually the choice of spending that adds up quickly.


Case in point: the fancy ramen craze that has literally taken over the city.


Yes, soup is great and yes, soup that is served with a plethora of toppings is even more greatly appreciated, but.... paying fifteen plus for soup that you could make on your own for a fraction of the cost?  Not great.


Luckily again, ramen is super easy to make and super cheap, even when you treat yourself to the marinated steak topping, so grab a bowl and start topping!

Steak and Eggs, Ramen Style

Ingredients

For the marinade:

• 2 inches of ginger, grated
• 3 large cloves garlic, minced
• 2 scallions
• 2 t chili
• 2 t cayenne
• 1 T sesame oil
• 1 T chili oil
• 1/2 c rice vinegar
• 1/2 c soy sauce
• 1 lime, juiced and zested
• 1+ lbs flank steak, with any extra fat trimmed off

For the broth:

• 3 t ginger, grated
• 1/4 jalapeno, finely minced
• 3 lg cloves garlic, minced
• 4 c low sodium chicken broth
• 1/4-1/2 c soy sauce
• 1 packet of ramen noodles, with the seasoning discarded
• 1-2 lg handfuls collard greens, chopped

Toppings:

• 1 scallion
• 1-2 ribs celery
• 1-2 radish, thinly sliced
• 1-2 eggs, boiled separately to preference

Combine

For the Ramen:

1. Stir together the ingredients for the marinade in a small-medium mixing bowl.
2. Add the steak, pushing it under the marinade so it is well covered, cover the bowl with saran wrap, refrigerate for 30 mins to an hour.
3. In a small pot, bring salted water to a boil to cook the eggs.
4. In a separate large pot, heat a tablespoon of olive oil over high heat.  The steak I used was approximately 1/2 inch thick so I cooked it only for 2 minutes on each side, if that.  When the steak is cooked to your liking pull it out of the pan, cut into strips, and set aside.
5. Add the garlic, ginger, and jalapeno to the pot and cook until fragrant.
6. Add the broth and soy sauce and boil for 15 minutes.
7. Add the ramen noodles and collard greens and cook for 2 minutes.  Add the strips of steak and cook for 1 more minute.
8. Ladle some broth, noodles, steak, and greens into a bowl.  Top with an egg, slices of radish, scallions, celery, and an extra drizzle of sesame oil.
9. Enjoy!

For the leftovers:

1. Heat a tablespoon of oil in a skillet over medium heat.
2. Toast several corn tortillas until browned.
3. Meanwhile nuke some leftover steak strips in the microwave.
4. Fill the tortillas with steak, radish, scallions or cilantro, and cheddar cheese.
5. Squeeze lots of lime juice on each before enjoying!