How to Cook Perfect Zero Waste Ramen

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.

Zero Waste Ramen 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

  1. You need of Veggie scraps perfectly washed and clean.
  2. It’s 2 of boneless chicken thighs.
  3. Prepare of Fresh or dry ramen noodles.
  4. Prepare 1 of Roasted Nori sheet.
  5. Prepare 2 of eggs.
  6. It’s 1/2 cup of soy sauce.
  7. It’s 1/2 cup of chicken stock or dashi stock.
  8. Prepare 1 clove of garlic.
  9. It’s 1 inch of slice of fresh ginger.
  10. You need 1 of scallion.
  11. You need 2 tsp of brown sugar.
  12. Prepare 1 tsp of rice vinegar.
  13. Prepare 1/4 cup of mirin.
  14. Prepare 1/4 cup of sake or dry white wine.
  15. Prepare of Toppings of your choice.
  16. 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

  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)..

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.