Zero Waste Shoyu Ramen

Incredible Vegan Shoyu Ramen that will make you regret throwing away vegetable scraps and trimmings. Start saving your trimmings today!

When you cook a lot at home like me, there comes a time when you realize just how much waste you are creating. For the past few months, I’ve been trying new ways to waste less in the kitchen. Saving vegetable scraps for vegetable broth is a great way — it seems so obvious yet is so often over-looked.


Zero Waste Broth

This is a vegetable broth made almost entirely of vegetable scraps. What kinds of vegetable scraps are best for this? Well, think aromatic & sweet — onion, shallot skins, green onion trimmings, carrot peels, cabbage stems, etc. Over the past month or so, I’ve been saving my all vegetable trimmings in ziplock bags and keeping them in the freezer to make this. Start saving yours today!


Zero Waste Shoyu Ramen

4 from 15 votes
Recipe by George L. Course: LunchCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

1

hour 

An incredibly flavorful Vegan Shoyu Ramen that will make you regret throwing away vegetable scraps & trimmings. Made with homemade vegetable broth and a simple Shoyu Tare (soy sauce seasoning).

Ingredients

  • 300 grams ramen noodles

  • 1/4 teaspoon chili oil (homemade recipe HERE)

  • Vegetable Broth
  • 2.5 liters water

  • 6 dried shiitake mushrooms (or leftover mushroom caps, stems)

  • 1 large bag frozen vegetable scraps (broccoli stems, onion skins, carrot peels, cabbage stems, shallot skins, scallion stems, etc.)

  • 4 cloves garlic, smashed

  • 2 inches fresh ginger, roughly chopped

  • 1 yellow onion, roughly sliced

  • 1 tablespoon vegetable oil (or other neutral oil)

  • 1 teaspoon mushroom bouillon powder (optional)

  • Simple Shoyu Tare
  • 2 tablespoons soy sauce

  • 1/2 teaspoon fine salt

  • 1/4 teaspoon mirin

  • 1 pinch MSG (optional)

Directions

  • Prepare Vegetable Broth. Start by heating vegetable oil (or other neutral oil) on medium-heat. Add garlic, ginger, and yellow onion & sauté until lightly caramelized, about 5 minutes. Add all frozen vegetable scraps (and/or fresh scraps) and dried shiitake mushrooms, followed by water. Bring to a boil and reduce heat to simmer for about 45-50 minutes. Note: keep an eye to make sure the broth never boils too rapidly! At the 20 minute mark, you can take out the shiitake mushrooms and reserve them for topping. When the broth is done, use a large sieve to drain it into another pot or large bowl. You can use a ladle to press on the used vegetables and squeeze out any excess liquid. Discard used vegetables afterwards.
  • Prepare Toppings. While the vegetable broth is cooking, you can prepare any additional toppings you’d like. For my bowl, I simply re-heated some frozen corn, sliced some green onions, and toasted some nori & black sesame seeds.
  • Assemble the Ramen. Prepare ramen noodles as per packaged directions. Drain them well. In a bowl, make the Shoyu Tare (soy sauce seasoning) by combining soy sauce, fine salt, mirin, and MSG (optional). Add the chili oil, then pour 2-3 large ladles of broth (adjust amount according to taste), followed by cooked ramen noodles & all toppings. Enjoy immediately.
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Vanessa
11 months ago

This is so smart and looks incredible! I can’t wait to try it 😋

katy
katy
11 months ago

looks soooo good!! where do you get your ramen noodles?

Véronique Desjardins
Véronique Desjardins
8 months ago

Very good, we just thought the broth was missing a little fat. So we added a drizzle of sesame oil when serving and that did the trick. And since we aren’t vegan I added a soya marinated egg!

Delish!