Easiest Way to Cook Perfect Zero Waste Ramen

Zero Waste Ramen. Zero Waste is also an ever changing journey, where one can adapt according to the also ever-changing market and/or family tastes. Never buy hair elastics, coffee filters, or plastic sandwich baggies ever again. I like to leave my feed back direct to them and not only at this food blog I left my comments: It is not thoughtful.

Shia has added a ton of simple ideas to make waste reduction convenient. For the most part, our bedrooms are not as wasteful as other areas of the Zero-waste study/home office. In preparation for this post, I went to a local office supplies store. You can have Zero Waste Ramen using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Zero Waste Ramen

1. You need of Veggie scraps perfectly washed and clean.
2. It's 2 of boneless chicken thighs.
3. You need 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. You need 1/2 cup of chicken stock or dashi stock.
8. It's 1 clove of garlic.
9. Prepare 1 inch of slice of fresh ginger.
10. It's 1 of scallion.
11. Prepare 2 tsp of brown sugar.
12. You need 1 tsp of rice vinegar.
13. You need 1/4 cup of mirin.
14. It's 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.

Zero waste is a whole system approach that aims to eliminate rather than 'manage' waste. As well as encouraging waste diversion from landfill and incineration, it is a guiding design philosophy for. The kitchen is easily the most used in the home and has the biggest potential for waste production. Here are some easy things you can do to make your kitchen happy and waste-free.

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)..