Incredible Vegan Shoyu Ramen that will make you regret throwing away vegetable scraps and trimmings.
When you cook a lot at home, 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.
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.