Vegan Ramen Broth | Veggie Stock Recipe | Base for Ramen Noodles!

By Yeung Man Cooking · 120 min

Ingredients

Instructions

1. Peel and roughly chop the onion, and halve the whole garlic bulb.
2. Heat a stock pot over medium heat and add a good drizzle of olive oil.
3. Add the onion and garlic and sauté for 5 to 8 minutes.
4. Roughly chop the celery, dice the apple and add both to the pot.
5. Sauté for another 5 to 8 minutes.
6. Dice the potato, slice the mushrooms and add them to the pot, followed by the pink salt.
7. Add about 10g of kombu, then the water.
8. Bring to a boil, then cover and cook on medium-low for at least 45 minutes, ideally 1.5 to 2 hours.
9. Strain the stock into a large bowl through a sieve, pressing the solids to extract as much liquid as possible.
10. Transfer the stock to jars and let them cool before refrigerating.

Summarized from Yeung Man Cooking's video. Watch it for the details.

More recipes with

GarlicOnionPotatoMushroomCeleryAppleKombu