Vegetable Ramen Stock With Kombu
It's called a ramen stock, but this is just a tasty broth that can be used in anything.
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
- Add good amount of oil to a stock pot over a medium heat.
- Add the onions and garlic and sauté for 5 minutes.
- Add the celery and and apple to the pot and sauté for another 5 minutes.
- Finally, add the potato and mushrooms, along with the salt, kombu, and water.
- Bring to a boil then cover, simmering on a medium-low heat for 90 minutes.
- 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
- Let the stock cool before placing in the fridge or freezer.
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
- Add good amount of oil to a stock pot over a medium heat.
- Add the onions and garlic and sauté for 5 minutes.
- Add the celery and and apple to the pot and sauté for another 5 minutes.
- Finally, add the potato and mushrooms, along with the salt, kombu, and water.
- Bring to a boil then cover, simmering on a medium-low heat for 90 minutes.
- 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
- Let the stock cool before placing in the fridge or freezer.