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|mid-level bankroll builder|
|how I prefer to eat ramen at home|
The creaking timbers that make up who I am are slowly moving back to tournament life. Ah, vacation — it was fun while it lasted. I ate well. I slept well. I was well. But now, it’s back to battle.
Today’s post is just a short illustration of how I like to eat ramen when I can afford it.
When possible, I buy some higher-quality ramen from my local Asian food store. The particular brand shown below averages about $1.00 per package (they come in a five-pack). High-roller sh#t, I know. When I really hunker down in the foxholes, I use the normal 10-cent a pack ramen without all these extra trimmings. This is just what I use in times of non-action.
In addition to the ramen, I have two cups of raw spinach, two sliced scallions, two eggs, a tablespoon of sesame seed oil, and a tablespoon of chili sauce.
|The best way to make ramen noodles is actually to cooke them separate from the soup. Cooking them separately allows for better texture and also results in less sodium intake (more on that later).|
|After the noodles are cooked, I strain them and give them a quick rinse of cold water. This is a common practice in pasta, and it applies to noodles as well, which are just another form of pasta. Rinsing the noodles takes off some of the residual starch and prevents the noodles from having that gummy texture better suited to gummy bears.|
Place the raw spinach on top of the cooked noodles in your bowl.
The heat of the broth will cook the spinach instantly later on.
Heat a fresh pot of water to a simmer. Toss in the seasoning packet. You don’t have to use all of the seasoning packet. I tend to use more water than is called for — 2 cups instead of 1-3/4 cups in this case — because the resulting broth is not as salty. Also because I am lazy and have a 2-cup measuring cup and I don’t want to have to pay attention to where the 1-3/4 cup line is.
|I add the green onions at this point to blanch them quickly to take out the “bite”.|
|I crack the eggs and drop them in the simmering broth.|
|I stir around the whites with chopsticks to get the fancy wisps of cooked egg. I don’t stir through the yolks because I like my yolks whole and runny. If you want the eggs completely cooked, you can beat them slightly before adding them to the broth and stirring.|
The eggs only need about a minute (you’re basically poaching them in the ramen broth) if you’re cooking them whole, even less if you’ve beaten them before adding (30 seconds).
Pour the pot of broth, green onions, and egg over the spinach and noodles in the bowl.
The hot broth wilts the spinach and warms up the noodles. Add the sesame seed oil and the chili sauce. Tada! Best high-end cheap food, ever. It tastes especially good after a long night of pool, drinking, or both.
|This is the leftover broth. I highly recommend against drinking it since it contains a sh#t ton of sodium. I trawl it for missed bits of spinach and what not.|
|This ramen is not healthy by any standards, but it does taste damn good. If done occasionally with the super cheap 10-cent ramen (because most of the time, you won’t add the extras), it can help you build a decent bankroll to fire at whatever pie is floating in your sky.|
Yes, there are pool posts in the future for all ye impatient souls. You’ll just have to wait a little. Tournaments first, blog second, y’know? Have some ramen in the meantime.