Sick Soup

The day's assignment: a simple loop run at training pace; longer but not exceptionally fast.

Along with the regular group I set out for the run.

After each step, I found myself sliding my tongue over my teeth.  After each mile, I noticed.   After each half way mark, I questioned myself: your breathing is good, your muscle's are fine, are you hungry?

As each stride became a fight, I struggle to form the logic behind the excuse: my face hurts.

It was my first sinus infection and to me it made no sense, but hundreds of tooth-achey steps later I've developed a punch packed all natural team:  ginger, turmeric, cinnamon, ACV, and (of course) netti pot.

Oh, and soup, lots and lots of soup.

Like this one that helped me survive my first cold of the season.  A turmeric and ginger boosted base that will help raise your immune system while fighting inflammation, the warming cayenne in the broth will help melt your nose off your face, and the silken tofu will help keep you full while giving you an energy boost - so you can lace up your shoes a little tighter and keep striding!

Silk Soup with Ginger and Turmeric

Ingredients

• 3 c veggie broth
• 2 T grated ginger
• 2 t turmeric
• 3 cl garlic, minced
• 1/2 t cayenne powder
• 1/4 c soy sauce
• 1/4 T rice vinegar
• 1 block silken tofu
• 2 servings rice noodles
• 2 c mushrooms, sliced
• 1 large carrot, grated
• 1/4 c parsley or cilantro
• 1/4 c scallions
• 1-2 limes, juiced and zested

Combine

1. Bring the broth, ginger, turmeric, garlic, cayenne, and soy sauce to a boil in a large pot over high heat.
2. Crumble the tofu into the pot and continue to boil for 15 minutes then reduce the heat to medium and simmer for another 15 minutes.
3. Add the mushrooms, carrot, and rice noodles and boil for another 5 minutes.
4. Stir in the parsley, scallions, and lime.
5. Serve and enjoy!

Sunshine Soup

This weekend finally marked the official change of seasons for me: I dragged boxes of sweaters out from under my bed, I brought of my heaviest down blanket, and I almost had my first-of-many near death experiences by way of going to bed in my freezing apartment with shower hair.

In addition to waking up with a serious case of bed head and an even more serious neck cramp, I found myself seriously grateful for dusting off my soup pot while taking a break from being buried beneath fluffy knitwear.

I decided to kick the soup season off with one of my simplest but favorite recipes.

Reading through the ingredient list you may notice it sounds a little different compared to most soup recipes, and I'm more than certain you're questioning the use of OJ, but a recipe followed from an aged index card never lies!

Although the orange stands out on the ingredient list, it acts as more of a background player in the actual soup itself.  It creates a beautiful aroma to help draw your hand towards the spoon, then creates this platform of brightness on which a hint of smoky paprika and herby parsley play.  Although there is a definite sweetness from the tomato, potato, and juice, their varying levels of acidity complement each other laterally rather than building up and are balanced out by a subtle hint of peppery spice.

So trust me when I say this bowl is different in a good way!

Sunshine Soup

Author unknown

Ingredients

• 2-3 T olive oil
• 1/2 onion, diced
• 1/2 jalapeno or 1/2 t red pepper flakes
• 2 cloves garlic, minced
• 3 small sweet potatoes, peeled and roughly chopped
• 1 can of diced tomatoes, with the juice
• 4 c water
• 3 t salt
• 1 t smoked paprika
• 1/2 t cumin
• 1/2 t black pepper
• 1 orange, juiced and zested
• 1 can black beans
• 1 c packed parsley leaves, roughly chopped

Combine

1. Heat the olive oil in a large pot over medium heat until it shimmers.  Add the onion and jalapeno and cook for 3 minutes.
2. Add the garlic and sweet potatoes and cook for another 2-3 minutes until the garlic is fragrant.
3. Add in the tomatoes with the juice, water, salt, and spices.  Bring to a boil for 10 minutes then simmer for 20 minutes.
4. Stir in the black beans, orange juice, and orange zest and simmer for another 10 minutes.
5. Mix in the parsley and enjoy!

One for the books

After a long day spent running around in the sun there was nothing better sounding than fresh greens, crisp things, and ricotta cream.

A sweet pause button enjoyed at the open fronted restaurant Lea as the setting sun stretched out across the sky in bands of gold and pink beyond the street.

A deep breath in a bowl.


A means to lean back a little easier.


A feel good clean you want to eat again and again.

Within a week after this dinner my whole mouth was craving these flavors again, so I took it home, only to realize this salad wasn't as relaxing as I thought.

After tossing the ingredients together the first time I sat down to a soggy bowl of ricotta smeared greens: still flavorful but not quite right.

So of course I had to make it again.

A little research showed me that I might be using the wrong type of ricotta, but wanting to keep the fresh vibe of the salad, I wasn't convinced it's aged counterpart would do the trick.  In mixing the two together I found the cheese could form a chunk that didn't weigh the greens down, a delicious blend that was perfect.

So perfect that it took me well past daylight to get it right.  Which meant no pictures.  Which of course meant I had to make it again.

As I tossed the ingredients together for a third time I started to question if I really meant that this was a salad one could eat again and again.  With a fridge full of leftover asparagus, peas, and radish behind me I sat down finally.

I took the final first bite and it hit me again.

A pause, a deep breath, and a soul beaming with victorious glory.

Ricotta Salad

Inspired by Lea

Ingredients

• Asparagus, blanched
• Bread
• 1-2 radish, chopped
• Greens, of choice
• Mint
• White vinegar
• Olive oil
• Salt and pepper
• Snap peas, chopped
• Snow peas, chopped
• Ricotta
• Hard cheese (such as ricotta salata, parmesan, or asiago), grated

Combine
For the asparagus:

1. Fill a large mixing bowl halfway with cold water and a few ice cubes.
2. Cut the hard bottom ends off the asparagus, then cut each stem in half.
3. Add half an inch of water to a large pot with a steamer, bring the water to a boil, add the asparagus and cover the pot, steaming for 2-3 minutes until the asparagus turns bright green.
4. Dump the asparagus into a strainer, then submerge the strainer in the ice-bath for 3 minutes until the asparagus is cooled.

For the toast:

1. Toast slices of bread to liking, spread with a little ricotta cheese.
2. Slice the radish very thinly.
3. Heat a little olive oil in a small pan over medium heat.  Add the radish, cook until browned, then dump on toast.

For the salad:

1. In a large mixing bowl whisk together a little oil and a little vinegar.
2. Gently toss the greens and mint until just covered.
3. In a small mixing bowl, toss teaspoons of ricotta with parmesan.
4. Toss the ricotta, peas, asparagus, and greens gently together.
5. Enjoy!

On Growing Up

Centered on the lawn between the maple that no one could climb regardless of effort expended and the honey suckle covered fence that gave every kid in the neighborhood devil splinters at least once, stood a short little apricot tree.

It had only one perfect branch so we took turns: two in the grass, one perched in the childish seat.

The latter designated the picker, dedicated to eyeing each fruit, squeezing it between index and thumb in search of the perfect ripeness, as breeze played through their grubby little hands under sun filtered through the greenest leaves.

Although these California gems set a standard hard to beat, apricots are to this day one of my standard treats, stuffed into cookies, smeared as jam onto peanut butter toast, or tossed into a salad like this.

Stone Salad

Inspired by last years version

Ingredients

• 1/2 c wheatberries
• 1/2 c edamame
• 1/4 c fresh mint, finely chopped
• 2 T oil
• 2 T vinegar
• Salt, as desired
• Pepper, as desired
• 2-3 c kale, washed and chopped
• 2 apricots, sliced
• 2 radish, slivered
• Almonds, chopped
• Feta, crumbled

Combine

1. Add the wheatberries to a small pot, cover with 1-2 inches of water and a pinch of salt, and bring to a boil over high heat.
2. After 15 minutes reduce the temperature to medium and cover the pot.  Cook for another 30 minutes until the wheatberries are translucent (adding more water if necessary) then add the edamame on top, cover, and cook for another 5 minutes until the edamame is steamed through.
3. Drain and excess water from the pot.
4. Toss the mint, oil, vinegar, salt, and pepper in large bowl.  Add the kale and gently toss until the leaves are well covered.
5. Gently toss in the wheatberry-edamame mixture, top with apricots, radish, almonds, and feta.
6. Enjoy!

Crispy Salmon Tabouleh

My apartment's semi-broken thermostat is finally reporting an all time low temp of eighty degrees.

If you read that thinking I'm going to enjoy a minute of the 'coolness' you're wrong.

It means I've finally been given reason to re-embrace the ovencentric life.

An end of summer oven meal should be made with caution however.

Balance between components is crucial.

A completely hot meal on a warm day is not refreshing, cold meal on a warm day leaves you wanting for something more, but a half hot and half cold meal is the perfect medley.

Aim for this balance by literally splitting your meal in half.

Here our meal's cool half boasts bulgur texturized with sweet snow peas, spicy radish, crispy cucumber, and fresh mint that cozy up to a steamy lemon salmon filet, in a perfect balance for a warm summer's day.

Lemon Salmon with Bulgur Salad

Ingredients

For the salmon:

• 1 -2 lemons, juiced
• 3 cloves garlic, chopped
• 12-16 oz salmon filet, skin on or off
• Salt and pepper, as desired

For the bulgur:

• 1 c bulgur
• 2 1/2 c water
• 1/2 lemon, juiced
• olive oil, as desired
• salt and pepper, as desired
• 1/2 c mint leaves, chiffonade
• 1/2 c cucumber, chopped
• 1/2 c snap peas, chopped
• 3 radish, chopped
• 1 sm shallot minced
• feta, crumbled, as desired

Combine

1. Soak the salmon in the lemon juice and garlic for 30 minutes.
2. Preheat your oven to 400 degrees, line a baking sheet with parchment paper, and bring the water to a boil in a four cup (or larger) pot.
3. Place the salmon on the middle of the baking sheet, sprinkle with salt and pepper, and bake for 15 minutes or until cooked to liking.
4. Also, when the water comes to a boil turn off the stove top, add the bulgur to the pot, and set aside for 15 minutes.
5. Meanwhile chop your veggies.
6. Drain any excess water off of the bulgur, toss with lemon, oil, salt, and pepper.
7. Gently toss with the other ingredients and top with the salmon.
8. Enjoy!

Jerk

Sometimes life throws a curve ball your way, causing you to lose a few steps backwards, to lose endless hours of sleep, and to take too many deep breaths to count.

Sometimes life is a jerk.

Lately, this is what life feels like: a series of extreme days, nights, and weeks, most of which seem to be countered by some strange and equally extreme blessings, but nonetheless, riding out a chunk of life on a roller coaster will most definitely earn you some grey hairs.

Although I'm not usually one to count my blessings, nor to dwell on my spites with life, getting dragged through the muck lately has lent cause for reminiscing on equally stressful but blessed times, like these same weeks last year, when I picked up life as I knew it, pulled out half my hair, and stumbled my way to a little Caribbean neighborhood in New York that instantly became second home.

Maybe it's because atop the list of life's latest stresses is the fact that I'm once again leaving the nest, but this jerk salmon dream bowl seemed like the perfect fit for a time like this.

It's not because I grew up eating jerk anything, it's because this is a small ode to what made Brooklyn taste as familiar as home - a plate full of flavor, texture, and freshness.

So soak some jalapeno in pineapple juice to kill it's kick, use whatever sauce spice level you can tolerate, let the jerky moments go, and absorb a little taste of what I call home.

Jerk Salmon With Green Rice and Pineapple Pico

Ingredients

For the pico:

• 1/2 c pineapple, diced, with extra juice from cutting board
• 1/2 jalapeno, minced
• 1 T shallot, minced
• salt, just a pinch

For the salmon:

• Salmon (2-4 portions), skin on or off
• Jerk marinade
• 2 T coconut oil
• a pinch of salt

For the rice:

• 3-5 T coconut oil
• 3 small cloves garlic, minced
• 1 T shallot, minced
• 1 c short-medium grain rice
• 1/2-1 t salt
• 1-2 lemons or limes, 1 juiced, 1 sliced (optional)
• Warm water as needed
• 1 c basil, finely chopped
• 2 c parsley, finely chopped
• 2 c spinach, finely chopped
• 1/4 c coconut milk, shaken well

Combine

1. Line a baking sheet with parchment paper and set aside.
2. Combine the ingredients for the salsa in a small bowl and set aside for at least 20 minutes.
3. Stir the jerk, oil, and salt together in a separate bowl, then add the salmon to the dish and gently toss it so it is well covered in sauce, adding more if needed.  Let marinate while refrigerated for 30 minutes.
4. Heat the coconut oil in a large skillet over medium-low heat until just shimmering.
5. Add the garlic and shallot and saute for 1-2 minutes, stirring semi-often to avoid burning.
6. Add the rice and salt and saute for 3-4 minutes, stirring gently but well so the grains are well coated in oil.
7. Add the citrus juice, and citrus slices if using, cook until the juice is evaporated then turn the heat up to high and add 1 cup of water.
8. 
   
• Stir continuously as the water bubbles off, then add half a cup of water.  Continue this process for about 40 minutes.  Each time the water cooks off you'll notice that the water seems "thicker" as the starch from the rice meddles with it.  When the rice is ready it will be soft enough to eat but firm enough to not fall apart, and there should be enough "sauce" to hold the ingredients together.
• After you add two or three half-cups of water, preheat the oven to 350 degrees.  This usually takes 10 minutes, after which you should place the salmon on the sheet and bake for 20 minutes - this is roughly how long it will take the rice to finish cooking.
9. Add 2 tablespoons of water, the coconut milk, and the greens, stirring as the water cooks off.
10. Add a large scoop of rice to a bowl, top with a piece of salmon, and a spoonful of salsa.
11. Enjoy!

They Say

Bad things come in threes so when I was crippled by a severe back injury, had my entire wallet stolen, and came down with that crazy flu induced sinus infection thing that's going around I knew a wave of bad luck had hit me.

I'm still not sure how I offended the universe to this extent, but one thing I do know is how to handle this kind of karma.

It's highly recommended to start by counting your blessings and letting the thankfulness for having health insurance, a super helpful bank, and a Neti Pot soak into your soul, and to end with some killer karma soup.

Okay so maybe that ending is most helpful if your third misery was being sick AF but still, this soup is delicious AF so I'm pretty sure it's a good ending anyways.

Why so good?

Because it's loaded with goodness like detoxing turmeric, cinnamon, and parsley, hearty chick peas and red daal, and of course coconut milk because every bitter heart needs a little sweetness.  All these little gems come together with enough strength to counter act a heavy dose of badness, or at least to fill a super hungry belly and make you feel royal AF while eating it!

Royal Karma Soup

Ingredients

• 1 T mustard seeds
• 2 T olive oil
• 1 jalapeno, diced, optional
• 1 inch red onion, diced
• 2-3 small carrots, peeled and sliced
• 1 can of diced tomatoes, with juice
• 1 can of chickpeas, rinsed well
• 1 c daal (red lentils)
• 1 t red pepper flakes
• 2 t turmeric
• 1 t cumin
• 1/2 t garlic powder
• 1/2 t cinnamon
• 1/2 t ginger
• 1-2 t salt
• 2 cans of water
• 1/2 c coconut milk
• 1 bunch parsley, chopped

Combine

1. Add the mustard seeds to a large pot over medium heat and toast for a minute or two before adding the oil.
2. When the oil is hot you will hear the mustard seeds snapping, at this point add in the jalapeno, red onion, and carrots and saute for 3-5 minutes until the pieces are just starting to soften.
3. Add in the rest of the ingredients except the coconut milk and the parsley.
4. Bring the liquid to a boil for 10 minutes, then reduce to a simmer and add in the coconut milk.
5. Continue to simmer for 20 minutes, stirring a few times before it is done.
6. Add in the parsley and serve immediately or store in the fridge for up to 5 days.

Note

At first the soup will look very broth-y but once the daal is cooked and coconut milk is added they will fill up the space and make a thick but not-too-thick soup.

Green Rice and Eggs

The memories we carry around with us over the years are a strange thing.  Why these certain instances, flavors, smells are the ones chosen to be a part of us, becoming some vivid but distorted badges of our sense of self is a puzzle.

Just like egg and pea fried rice.

I remember distinctly that this was a signature dish from my kindergarten cafeteria.  Why was this a signature dish? What did the other kids think of it?  How did I fall in love with it?

No idea.

But I do know for a fact that I was infatuated with the stuff to the point that I would beg my mom to re-create it at home.

Something about all the little pieces of oily rice, sweet peas, and sponge-y egg all jumbled together was infinitely appealing to my 5 year old self, and although I'm sure its not the worst thing a kid could've asked for dinner I've since learned it's not the healthiest choice.

Thus, in honor of the kindergarten me and spring green blooms, I offer a slightly cleaned up version.

The rice is short grain and cooked in a risotto-esque style to give it the same satisfying sauciness, tossed with leeks, kale, and (of course) peas to give it a healthy dose of veggies, then topped with sliced radish for a little crunch and a soft boiled egg for a little creaminess and protein.

Twenty years later and it still sings to my inner child - hope you enjoy!

Green Rice and Eggs

Ingredients

• 3 cloves garlic, minced
• 1/4 jalapeno, minced (optional)
• 1 1/3 c medium or short grain rice
• 2 t salt
• black pepper as desired
• 4+ c water or broth
• Coconut oil as needed
• 1/2 c frozen green peas, thawed
• 1 c leeks, thinly sliced
• 2 c kale, finely chopped
• 1-2 T grated Parmesan (optional)

Toppings:

• 1 soft boiled egg per serving
• Radish, thinly sliced

Combine:

For the toppings and veggies:

1. Prep all of your ingredients so they are ready to go when you are ready to be mixed in right when you need them.
2. Fill a small pot 3/4 of the way with water, add a tablespoon of salt, place on a burner to the side for now.  Also keep a small skillet handy.
3. When the rice is almost done (softening but still a little hard in the center) bring the water to a boil and heat 1 tablespoon of oil in the skillet over medium-low heat.
4. Soft cook the eggs you are using.  Meanwhile cook the leeks for 1-2 minutes, then add the peas and kale and cook until the greens are just wilted and brightened in color.

For the rice:

1. Heat 2-3 tablespoons of oil in a separate large skillet over medium heat, then add the garlic and jalapeno when shimmering or bubbling respectively.
2. Saute them for a minute while using a medium-large spatula to stir them often and making sure they don't burn or brown at all.
3. Add the rice, salt, and pepper to the pan and continue to saute for 2-3 minutes while continuing to stir often.  Again you don't want the rice to stick to the pan or burn at all, you just want to make sure it is coated well with the oil and give the seasonings a chance to soak into the rice.
4. Add in 1/2 a cup of water or broth and stir while letting it evaporate - this will happen pretty quickly.
5. Add in 1 full cup of liquid.  Use the spatula to gently fold the rice into itself, when most of the liquid has cooked off add another 1/2 cup.
6. Add another two 1/2 cups in this method then test the texture of the rice.  It should be softening but still be a little hard in the center - this means you will have about 1 or 2 more additions of liquid until it is ready.
7. Add another 1/2 cup of liquid to the rice and let it cook off.  Test it again to see if it is to your liking, if not continue adding liquid half a cup at a time until it is ready.
8. When the rice is soft but sturdy and all of the liquid is cooked off, fold in the veggies and cheese (if using).
9. Top with a soft or medium boiled egg and slices of radish.
10. Enjoy!

Remodeled

There are some who seem to think that kale has seen it's fifteen minutes come and go - thankfully - I am not one of those people.

Kale is the iceberg that sunk the soggy lettuce ship I rode through my earlier years.  It rocked the little romaine world that was all I knew before I discovered truly, dark, leafy, versatile greens.  For that, it will always hold a special place in my heart.

Last year I posted my first of many kale salad recipes, which has since gone through many re-modelings to become the version seen here.

First soften the crunchy kale with a simple dill vinaigrette, then tossing the greens with sweet, simple roasted beets and chopped orange segments.  Add some lean protein in the form of green lentils and chopped walnuts to turn these veggies into a full meal and enjoy!

Kale Salad with Dill Vinaigrette, Orange, Beet, and Lentil


Ingredients

For the salad:

• 1 cup green lentils
• 1 large beet, sliced
• 6 kale leaves, de-ribbed, chopped
• 1 orange, segmented, chopped
• 1/2 c walnuts, minced
• 3 T feta, crumbled

For the dressing:

• 2 T olive oil
• 2 T white vinegar
• 1 T dill
• salt and pepper to taste

Combine

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
2. Place the lentils in a small pot with 1 tablespoon of olive oil and 1/2 teaspoon of salt.  Fill the pot with water until the lentils are approximately 3/4 inch under the water line.  Boil for 10 minutes with the pot uncovered, then simmer on low with the pot covered for about 20 minutes until the lentils are cooked through.  Dump them into a strainer and rinse with cold water.
3. Meanwhile, peel and chop the beet.  Toss with 1-2 tablespoons of olive oil and sprinkle with salt and pepper.  Scatter on the baking sheet and roast for 20-30 minutes until browned on the outside and soft throughout.
4. Toss the kale with the dressing until the leaves are liberally coated.
5. Toss in the cooked lentils, beets, orange, walnuts, and feta.
6. Top with cracked sea salt and black pepper.
7. Enjoy!

Casserole Soup

What does soup have to do with casserole?

Obviously, that it's also the best way to use up your dwindling second-hand stockpile of ingredients.

So if you happen to be staring at the contents of your fridge wondering what to do with those few stalks of celery and half a head of cabbage, or even if you've just come back from the farmer's market with some spring potatoes and carrots, this recipe is for you.

I helped justify this wintery chicken soup as "spring" worthy by adding some red wine vinegar to the broth.  It may sound bold (read: strange), but the vinegar adds a little zing that cuts the salty weight of a typical chicken soup and gives it a borscht-like lightness making it a poor man's Progresso perfect for chasing away a lingering cold just in time to welcome warmer days.

Spring Chicken Soup with Red Wine and Cabbage

Ingredients

• 2 chicken breasts, cut into bite sized pieces, brushed with oil, and lightly salted
• 3 T olive oil
• 1 large gold potato, diced
• 1/2 a sweet onion, sliced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2-3 stalks of celery, sliced
• 3 bay leaves
• 1 t thyme
• salt and pepper to taste
• 1/2 cup red wine vinegar
• Water or Broth as needed
• 1/2 a cabbage, sliced and broken up

Combine

1. Heat the olive oil in a large pot over medium heat until it shimmers then add the chicken to the pan.
2. Cook for 1-2 minutes on each side then mix in the potato, onion, garlic bay leaves, and thyme and cook for 5 minutes.
3. Mix in the carrots, celery, salt, and pepper and continue cooking for another 2 minutes.
4. Pour in the vinegar and enough broth to cover the saute by an inch.
5. Bring the liquid to a boil for 5 minutes then simmer for 15 minutes.
6. Add the cabbage and simmer for another 5 minutes.
7. Enjoy!

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!