Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, zero waste ramen. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Zero Waste Ramen is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Zero Waste Ramen is something which I have loved my whole life. They’re nice and they look fantastic.
Veggie scraps perfectly washed and clean•boneless chicken thighs•Fresh or dry ramen noodles•Roasted Nori sheet•eggs•soy sauce•chicken stock or dashi stock•garlic. We Tried To Make A Zero Waste Chocolate Cake • Goodful. Need a little zero waste food inspiration? Healthy Ramen noodle recipes are simple, delicious, and quick to prepare. thezerowasteguide.
To get started with this particular recipe, we must first prepare a few ingredients. You can have zero waste ramen using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Zero Waste Ramen:
- Make ready Veggie scraps perfectly washed and clean
- Make ready 2 boneless chicken thighs
- Make ready Fresh or dry ramen noodles
- Prepare 1 Roasted Nori sheet
- Take 2 eggs
- Prepare 1/2 cup soy sauce
- Take 1/2 cup chicken stock or dashi stock
- Prepare 1 clove garlic
- Take 1 inch slice of fresh ginger
- Prepare 1 scallion
- Prepare 2 tsp brown sugar
- Take 1 tsp rice vinegar
- Take 1/4 cup mirin
- Prepare 1/4 cup sake or dry white wine
- Make ready Toppings of your choice
- Prepare 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).
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So that’s going to wrap it up for this exceptional food zero waste ramen recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
