Easy Way to Cook Appetizing Zero Waste Ramen
- By Susan Walsh
- 02 Dec, 2019
![Easy Way to Cook Appetizing Zero Waste Ramen](https://img-global.cpcdn.com/recipes/a644011c24ccd079/751x532cq70/zero-waste-ramen-recipe-main-photo.jpg)
Hello everybody, welcome to my recipe site. Today I will show you how to prepare a special dish, Zero Waste Ramen. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Zero Waste Ramen Recipe.
You can cook Zero Waste Ramen using 16 ingredients and 8 steps. Here is how you cook that.
Ingredients of Zero Waste Ramen
- Prepare of Veggie scraps perfectly washed and clean.
- Make ready 2 of boneless chicken thighs.
- Take of Fresh or dry ramen noodles.
- It’s 1 of Roasted Nori sheet.
- You need 2 of eggs.
- Prepare 1/2 cup of soy sauce.
- Take 1/2 cup of chicken stock or dashi stock.
- You need 1 clove of garlic.
- Make ready 1 inch of slice of fresh ginger.
- Prepare 1 of scallion.
- Prepare 2 tsp of brown sugar.
- Make ready 1 tsp of rice vinegar.
- Make ready 1/4 cup of mirin.
- Take 1/4 cup of sake or dry white wine.
- Make ready of Toppings of your choice.
- Make ready to taste of Salt and pepper.
Zero Waste Ramen step by step
- 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)..