Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Zero Waste Ramen. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Zero Waste Ramen Recipe. Zero Waste Ramen So I was trying to come up for a recipe that my friend would like, and I decided to combine a few little tricks I've learned over the years. Since I live in an apartment, I don't have a backyard, or anywhere to compost, and all my veggie scraps would always go to waste.
You can have Zero Waste Ramen using 16 ingredients and 8 steps. Here is how you cook it.
Ingredients of Zero Waste Ramen
You need of Veggie scraps perfectly washed and clean.
Make ready 2 of boneless chicken thighs.
It’s of Fresh or dry ramen noodles.
You need 1 of Roasted Nori sheet.
Make ready 2 of eggs.
You need 1/2 cup of soy sauce.
It’s 1/2 cup of chicken stock or dashi stock.
Make ready 1 clove of garlic.
You need 1 inch of slice of fresh ginger.
You need 1 of scallion.
Make ready 2 tsp of brown sugar.
It’s 1 tsp of rice vinegar.
Take 1/4 cup of mirin.
You need 1/4 cup of sake or dry white wine.
Prepare of Toppings of your choice.
Prepare to taste of Salt and pepper.
But, I was so excited about.Frozen bundles of ramen noodles locally made by Crafty Ramen in Kitchener, ON.Ingredients: Flour, water, salt, potassium carbonate, sodium carbonate.Our original recipe ramen is a healthier take on this classic convenience food.
Zero Waste Ramen instructions
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)..
Since I live in an apartment, I don't have a backyard, or anywhere to compost, and all my veggie scraps would always go to waste.So, after a while, I star.So, I was a little over budget the week.
Made with a special technique that eliminates the need for deep frying, it's lower in fat than traditional ramen noodles.Additionally, we never add MSG or harsh chemical additives.The village of Kamikatsu in Japan has taken their commitment to sustainability to a new level.Guess the Price of Amazon Food Products like the Spiciest Cheese Snack EVER!Tteokbokki, a red-hot spicy Korean dish that translates to "stir-fried rice cake," is a popular bar food and street snack that's hearty enough to double as a dinner main.
