Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, zero waste ramen. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Zero Waste Ramen is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Zero Waste Ramen is something that I’ve loved my whole life. They’re nice and they look wonderful.
Zero Waste is also an ever changing journey, where one can adapt according to the also ever-changing market and/or family tastes. Pollution due to improper handling and disposal of solid wastes. To transform the school into a Zero Waste Zone.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook zero waste ramen using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Zero Waste Ramen:
- Make ready Veggie scraps perfectly washed and clean
- Prepare 2 boneless chicken thighs
- Make ready Fresh or dry ramen noodles
- Make ready 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
- Prepare 1 inch slice of fresh ginger
- Make ready 1 scallion
- Take 2 tsp brown sugar
- Get 1 tsp rice vinegar
- Get 1/4 cup mirin
- Make ready 1/4 cup sake or dry white wine
- Prepare Toppings of your choice
- Prepare to taste Salt and pepper
Written by a San Francisco-based editor named Anne Marie who loves to cook, this blog focuses on food management at home. She acknowledges that, until she lives on a. The kitchen is easily the most used in the home and has the biggest potential for waste production. Here are some easy things you can do to make your kitchen happy and waste-free.
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).
Being "zero waste" means that we adopt steps towards reducing personal waste and minimizing our environmental impact.
So that’s going to wrap it up for this special food zero waste ramen recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
