Hello, I’m Kate. Today, I’m gonna show you how to make zero waste ramen recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Zero Waste Ramen Recipe
Zero Waste Ramen is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Zero Waste Ramen is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook zero waste ramen using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Zero Waste Ramen:
- Take Veggie scraps perfectly washed and clean
- Make ready 2 boneless chicken thighs
- Make ready Fresh or dry ramen noodles
- Prepare 1 Roasted Nori sheet
- Get 2 eggs
- Make ready 1/2 cup soy sauce
- Make ready 1/2 cup chicken stock or dashi stock
- Get 1 clove garlic
- Take 1 inch slice of fresh ger
- Prepare 1 scallion
- Take 2 tsp brown sugar
- Prepare 1 tsp rice vinegar
- Prepare 1/4 cup mirin
- Make ready 1/4 cup or dry white
- Make ready Toppings of your choice
- Prepare to taste Salt and pepper
Instructions 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, , sugar, rice vinegar, smashed garlic and ger, 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).
So that’s going to wrap this up for this distinctive dish zero waste ramen recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
