Zero Waste Shoyu Ramen

300 grams ramen noodles

¼ teaspoon chili oil (homemade recipe HERE)

subheading: 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)

subheading: Simple Shoyu Tare:

2 tablespoons soy sauce

½ teaspoon fine salt

¼ teaspoon mirin

1 pinch MSG (optional)

Directions at chejorge.com

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