Zero Waste Ramen. 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. In this second episode of My Ramen Addiction Series, I am showing you how to make FRESH noodles from scratch using science and a very unusual ingredient that I baked myself in my oven.
Frozen bundles of ramen noodles locally made by Crafty Ramen in Kitchener, ON. Ingredients: Flour, water, salt, potassium carbonate, sodium carbonate.. It is Sunday, Sunday, Sunday and that means it's time to prep some food. You can cook Zero Waste Ramen using 16 ingredients and 8 steps. Here is how you cook that.
Ingredients of Zero Waste Ramen
- You need of Veggie scraps perfectly washed and clean.
- It’s 2 of boneless chicken thighs.
- Prepare of Fresh or dry ramen noodles.
- Prepare 1 of Roasted Nori sheet.
- Prepare 2 of eggs.
- It’s 1/2 cup of soy sauce.
- It’s 1/2 cup of chicken stock or dashi stock.
- Prepare 1 clove of garlic.
- It’s 1 inch of slice of fresh ginger.
- You need 1 of scallion.
- You need 2 tsp of brown sugar.
- Prepare 1 tsp of rice vinegar.
- Prepare 1/4 cup of mirin.
- Prepare 1/4 cup of sake or dry white wine.
- Prepare of Toppings of your choice.
- It’s to taste of Salt and pepper.
I did not prep as much as I did last week mostly because I was organizing like crazy. It was time to do some serious inventory. inventory: We were coming up on the semi-annual bulk run! Here's an assortment of words that sound like a Berkeley fever dream: kombucha on tap, zero-waste boba tea, and vegan ramen. But People's Cafe is a real place.
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)..
As the title suggests, I'm looking for asian noodle packages that aren't a non-recyclable plastic. 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. Ramen noodles are one of my true joys in life. They're salty, and delicious, and oh-so-bad for me, and I love them.