Vegan Ramen Broth

Por Yeung Man Cooking · 120 min

Ingredientes

Modo de preparo

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.

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