Lazy Ramen

I’ve been jonesing for decent ramen for a while, decided to try my hand at a low-rent/easy version at home. This was inspired by Test Kitchen’s cooking for one recipe.

It’s slightly adjusted and scaled for two servings using a single ramen package.

Equipment:

• Sauce pan
• 2 bowls
• Lemon press
• Lemon zester/MicroPlane grater

Ingredients:

• 1/2 lb steak tips (or flank steak/stir-fry steak)
• 1/4 tsp Ground pepper
• 1/4 tsp kosher salt
• 2 tsp cooking oil
• 3 cups low sodium chicken or vegetable broth
• 4 tsp fresh ginger paste (or 1 tsp ground ginger) 
• 1 tsp fresh lime zest and the juice from 1 fresh squeezed lime
• 4 tsp low sodium soy sauce
• 2 green onions, thinly sliced
• 1 package (3oz) ramen, seasoning packet discarded 

Steps:

1. Pat steak dry with a paper towels, season to personal taste with salt and pepper.
2. Heat oil in a sauce pan over medium heat, add steak cook until browned, then remove from pan and set aside.
3. In the same pan, combine broth, ginger, and lime zest. Bring to a boil while scraping browned bits from the pan.  Add brick of noodles, sir frequently until tender. Off heat, stir in lime juice, soy sauce, and scallions.  Transfer soup and noodles into serving bowls equal portions. Slice beef (if needed) and place on top of noodles.
4. Enjoy!

Notes:

• I like to keep a tube of fresh ginger paste in the fridge.
• I like to use low-sodium concentrated chicken broth. Makes TONS of broth.

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