I’ve been having a little fun with my food dehydrator lately. Not a fancy dehydrator but a $30 job that I picked up at a garage sale for $5. The roots of this dish come from clean out the fridge day. Sometimes the best foods comes from humble beginnings. This tasty bouillon was made from some sad-but-not-gone vegetables – leftover tomato slices from a recent tailgate party, leftover onions, half-limp carrot sticks and celery hearts, wilted basil leaves and some green onions from the garden.
To make the bouillon:
I like the mix of tomatoes, onions, carrots and celery, green onion and basil but dehydrate whatever leftover vegetables you have. Once vegetables are dry and brittle, put it in a food processor or coffee grinder and grind until the mixture becomes a powder. Store in an airtight container.
To use bouillon:
For each cup of water, add one teaspoon bullion and 1/4 teaspoon salt. Bring to a boil. Simmer a few minutes.
Makes a tasty vegetable ramen!