Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, zero waste ramen. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Zero Waste Ramen is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Zero Waste Ramen is something which I have loved my entire life. They are fine and they look fantastic.

Prepare ramen noodles as per packaged directions. I will start by saying that this ramen has nothing to do with the traditional one prepared here in Japan (which certainly remains the most appreciated by. Zero Waste Ramen instructions : Put veggie scraps in a large heavy pot and cover with water. Ramen is a Japanese noodle soup using wheat noodles (ours are perfect for ramen as they don't Place broth and noodles in bowls and add toppings to serve.

To get started with this recipe, we must prepare a few components. You can have zero waste ramen using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Zero Waste Ramen:

1. Get Veggie scraps perfectly washed and clean
2. Take boneless chicken thighs
3. Prepare Fresh or dry ramen noodles
4. Take Roasted Nori sheet
5. Prepare eggs
6. Take soy sauce
7. Prepare chicken stock or dashi stock
8. Take garlic
9. Take slice of fresh ginger
10. Prepare scallion
11. Prepare brown sugar
12. Get rice vinegar
13. Get mirin
14. Make ready sake or dry white wine
15. Make ready Toppings of your choice
16. Make ready Salt and pepper

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Steps to make Zero Waste Ramen:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Fold the nori sheet four times and cut it into little rectangles.
8. 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 your time. I’m sure that you can make this at home. There is 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. Thank you for reading. Go on get cooking!