Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, zero waste ramen. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Zero Waste Ramen is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Zero Waste Ramen is something that I have loved my entire life. They are fine and they look wonderful.

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 first prepare a few ingredients. You can cook zero waste ramen using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Zero Waste Ramen:

1. Prepare Veggie scraps perfectly washed and clean
2. Prepare boneless chicken thighs
3. Prepare Fresh or dry ramen noodles
4. Get Roasted Nori sheet
5. Prepare eggs
6. Take soy sauce
7. Prepare chicken stock or dashi stock
8. Get garlic
9. Take slice of fresh ginger
10. Prepare scallion
11. Make ready brown sugar
12. Make ready rice vinegar
13. Take mirin
14. Make ready sake or dry white wine
15. Get Toppings of your choice
16. Get 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 is going to wrap it up with this exceptional food zero waste ramen recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be 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. Thanks again for reading. Go on get cooking!