Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, zero waste ramen. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Zero Waste Ramen is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Zero Waste Ramen is something that I have loved my whole life. They’re nice and they look fantastic.
Por fin el tutorial que tanto esperaron del desodorante que me estoy haciendo últimamente. Es lo mas efectivo que probé hasta ahora. 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!
To begin with this particular recipe, we have to first prepare a few components. You can cook zero waste ramen using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Zero Waste Ramen:
- Get Veggie scraps perfectly washed and clean
- Take 2 boneless chicken thighs
- Get Fresh or dry ramen noodles
- Prepare 1 Roasted Nori sheet
- Make ready 2 eggs
- Prepare 1/2 cup soy sauce
- Make ready 1/2 cup chicken stock or dashi stock
- Get 1 clove garlic
- Get 1 inch slice of fresh ginger
- Make ready 1 scallion
- Get 2 tsp brown sugar
- Prepare 1 tsp rice vinegar
- Make ready 1/4 cup mirin
- Prepare 1/4 cup sake or dry white wine
- Take Toppings of your choice
- Make ready to taste Salt and pepper
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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, 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).
While the journey towards zero waste is a continuous one, these alternatives to wasteful items will make it a little easier. Everyday items from rotisserie chickens to cheese to cereals, crackers and gum are packaged. Since the easiest place to find. Don't throw out those vegetable scraps! Save them for free, delicious homemade vegetable broth.
So that is going to wrap it up for this special food zero waste ramen recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
