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Before you jump to Zero Waste Ramen recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are these days being given more publicity than ever before and there are many reasons for doing this. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Even though we’re always being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. People typically think that healthy diets call for much work and will significantly change the way they live and eat. It is possible, however, to make some minor changes that can start to make a positive impact to our daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery because you probably choose many items out of habit. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? A good healthy option can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy each day. Add fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy diet.
To sum up, it is not difficult to begin making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to zero waste ramen recipe. You can cook zero waste ramen using 16 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Zero Waste Ramen:
- Prepare of Veggie scraps perfectly washed and clean.
- You need 2 of boneless chicken thighs.
- Get of Fresh or dry ramen noodles.
- You need 1 of Roasted Nori sheet.
- Prepare 2 of eggs.
- Use 1/2 cup of soy sauce.
- Provide 1/2 cup of chicken stock or dashi stock.
- Take 1 clove of garlic.
- You need 1 inch of slice of fresh ginger.
- Provide 1 of scallion.
- Use 2 tsp of brown sugar.
- Provide 1 tsp of rice vinegar.
- Use 1/4 cup of mirin.
- Use 1/4 cup of sake or dry white wine.
- Use of Toppings of your choice.
- Prepare to taste of Salt and pepper.
Steps to make Zero Waste Ramen:
- 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)..
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