Recipe of Perfect Zero Waste Ramen

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Before you jump to Zero Waste Ramen recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

Until fairly recently anyone who expressed concern about the wreckage of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some changes. These changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going more green.

While it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. Many men and women wrongly believe that doing the dishes by hand uses less energy than a dishwasher. You get the greatest energy savings by completely loading the dishwasher before commencing a wash cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

The kitchen alone provides you with many small ways by which energy and money can be saved. Green living is actually something we can all perform, without difficulty. A lot of it is merely utilizing common sense.

We hope you got insight from reading it, now let's go back to zero waste ramen recipe. To cook zero waste ramen you need 16 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Zero Waste Ramen:

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

Instructions 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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