No-Waste Ramen

No-Waste Ramen

A perfect recipe to use your vegetable scraps. Less waste more taste! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Course Food Waste, Main Course, Pasta
Cuisine Japanese
Servings 4 servings
Calories 184 kcal

Ingredients
  

Noodles

  • ½ cup whole wheat flour
  • ¼ cup white flour
  • 1 egg*
  • ½ tsp salt
  • 2 tbsp warm water

Scrappy Broth

  • 6 cups vegetable scraps
  • 8 cups water
  • 2 tsp ginger minced
  • 1 tsp turmeric minced
  • 1 tsp red pepper flakes
  • 2 tsp salt
  • peanut or vegetable oil or any cooking oil

Instructions
 

  • Place the vegetable scraps into a pot with some oil. Sauté the veggies for 5-10 minutes.
  • Add 8 cups of water and bring the pot to a boil. Reduce the heat and simmer for 45-60 minutes.
  • Combine the flours and 1/2 tsp salt. Whisk together the egg and water then slowly add it to the dry ingredients.
  • Once the dough starts to form together knead until your hands become mostly clean. Let the dough rest for 30 minutes. On a clean surface roll out the dough as thinly as possible. Cut into thin strips and let them rest.
  • Strain the vegetables and collect the broth. Sauté the ginger, turmeric, and garlic for 1-2 minutes. Add the broth, salt , and red pepper. Bring to a boil and allow to simmer for 15 minutes. Bring back to a boil and add the noodles. Cook for 4 minutes then serve.
  • Top with carrots, green onion, egg, or whatever vegetables you have on hand.

Nutrition

Calories: 184kcalCarbohydrates: 37gProtein: 6gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 1634mgPotassium: 681mgFiber: 6gSugar: 9gVitamin A: 32283IUVitamin C: 12mgCalcium: 91mgIron: 2mg
Keyword carrots, eggs, green onion, no-waste, upcycled