Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, zero waste ramen. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
We Tried To Make A Zero Waste Chocolate Cake • Goodful. I Tried To Re-Create This Giant Ramen. If you're lucky enough to live near Berkeley, you can even hit the House Kombucha Taproom which serves up zero waste ramen and boba tea, as well!
Zero Waste Ramen is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Zero Waste Ramen is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have zero waste ramen using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Zero Waste Ramen:
- Take Veggie scraps perfectly washed and clean
- Make ready boneless chicken thighs
- Get Fresh or dry ramen noodles
- Get Roasted Nori sheet
- Get eggs
- Prepare soy sauce
- Prepare chicken stock or dashi stock
- Prepare garlic
- Make ready slice of fresh ginger
- Make ready scallion
- Make ready brown sugar
- Prepare rice vinegar
- Get mirin
- Take sake or dry white wine
- Get Toppings of your choice
- Make ready Salt and pepper
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Steps to make Zero Waste Ramen:
- Put veggie scraps in a large heavy pot and cover with water. Add around 2 tsp of salt, and bring to a boil. Boil them in high heat for about an hour tops.
- Remove the pot from the fire and strain the veggie scraps, reserving the resulting broth. It will be very bland. Don't worry, you can adjust the seasoning later.
- In a sauce pan mix the chicken or dashi stock with the soy sauce, the mirin, sake, sugar, rice vinegar, smashed garlic and ginger, and scallion. Stir and bring to a simmer. Cook on low heat until the mixture has reduced to about 1/2 cup of liquid. Be careful not to let the soy sauce burn. This will be the Tare, and will adjust the seasoning of the ramen.
- Boil two eggs, straight from the fridge, for 6 minutes. Start counting once the water starts boiling. The yolk should come up soft, or at least, perfectly yellow with no grayish rim.
- Add salt and pepper to both chicken thighs. In a skillet, cook the thighs skin side down first, until crispy and golden. Then flip and repeat. Set aside to rest, then cut each thigh into bite size strips.
- Cook the ramen noodles as instructed in the package. If you can't find any, use fresh spaghetti and replace the salt in the water with baking soda (sodium bicarbonate). Around 2 tsp should do.
- Fold the nori sheet four times and cut it into little rectangles.
- Finally, assemble the ramen: place 3 tbsp of tare in the bottom of the bowl, then add the noodles, followed by 4 ladlefuls of veggie broth. Place the toppings on top (the chicken thigh, and the egg sliced in half, and 4 nori sheets). I also added a shitake mushroom, a few slices of carrot, and corn. Be creative, and add any topping you want. Some flavoured oil can also add a great finishing touch (chilli oil, sesame oil, garlic oil, etc).
We can all do our part for the planet. The hard truth is, probably not.
So that’s going to wrap this up for this special food zero waste ramen recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
