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.
Servings: 4 servings
Calories: 184kcal
Ingredients
Noodles
- ½ cup whole wheat flour*
- ¼ cup all-purpose 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.
Video
Nutrition
Calories: 184kcal | Carbohydrates: 37g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1634mg | Potassium: 681mg | Fiber: 6g | Sugar: 9g | Vitamin A: 32283IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 2mg