Vegetable Ramen Stock With Kombu

Ingredients

• 2 medium onions, rougly chopped
• 1 garlic bulb, unpeeled and cut in half
• 3 tbsp olive oil
• 4 sticks celery, roughly chopped
• 1 apple, diced ('Fuji' is good but whatever you have)
• 1 potato, diced
• 5-6 mushrooms, sliced (don't use 'Shiitake')
• 2 tbsp salt (fanciest you have)
• 10g kombu
• 12 cups of water

Method

1. Add good amount of oil to a stock pot over a medium heat.
2. Add the onions and garlic and sauté for 5 minutes.
3. Add the celery and and apple to the pot and sauté for another 5 minutes.
4. Finally, add the potato and mushrooms, along with the salt, kombu, and water.
5. Bring to a boil then cover, simmering on a medium-low heat for 90 minutes.
6. Pour the stock into a large bowl using a sieve to catch the solid ingredients. Gently press down on the veggies to extract as much of the stock as possible
7. Let the stock cool before placing in the fridge or freezer.