Simple Veggie Ramen Stock
Simple Veggie Ramen Stock is a easy Japanese recipe that serves 4. 20 calories per serving. Recipe by Yeung Man Cooking on YouTube.
Prep: 30 min | Cook: 1 hr 21 min | Total: 2 hrs 6 min
Cost: $6.30 total, $1.58 per serving
Ingredients
- 1 medium Onion (peeled and roughly chopped)
- 1 head Garlic (peeled and minced)
- 2 tbsp Olive Oil (extra‑virgin, drizzle)
- 4 stalks Celery (roughly chopped)
- 1 medium Fuji Apple (peeled and diced)
- 1 large Potato (peeled and cubed (≈300 g))
- 6 large Cremini Mushrooms (sliced)
- 2 tbsp Himalayan Pink Salt (fine)
- 10 g Kombu (dried seaweed) (roughly one small strip)
- 12 cups Water (≈3 L, tap water)
Instructions
Prep Vegetables
Peel and roughly chop the onion, mince the garlic, chop the celery, dice the Fuji apple, cube the potato, and slice the cremini mushrooms.
Time: PT10M
Saute Onion and Garlic
Heat the stock pot over medium heat, add a drizzle of olive oil, then add the chopped onion and minced garlic. Saute for 5–8 minutes, stirring occasionally, until the onion is translucent and fragrant.
Time: PT7M
Temperature: medium
Add Celery and Apple
Add the chopped celery and diced apple to the pot. Continue to saute for another 5–8 minutes until they begin to soften.
Time: PT7M
Temperature: medium
Add Potato and Mushrooms
Stir in the cubed potato and sliced cremini mushrooms. Saute for an additional 5–8 minutes, allowing the mushrooms to release their juices.
Time: PT7M
Temperature: medium
Season and Add Kombu
Sprinkle the Himalayan pink salt over the vegetables, then add the 10 g kombu strip. Stir briefly to distribute the salt.
Time: PT2M
Add Water and Bring to a Boil
Pour in 12 cups (3 L) of water. Increase the heat to high and bring the mixture to a rolling boil.
Time: PT5M
Temperature: high
Simmer Stock
Reduce the heat to medium‑low, cover the pot, and let the stock simmer gently for 45–90 minutes (aim for 60 minutes) to develop depth of flavor.
Time: PT1H0M
Temperature: medium‑low
Strain Stock
Place a colander or fine‑mesh sieve over a large bowl. Carefully pour the hot stock through, pressing the solids with the back of a spoon to extract as much liquid as possible.
Time: PT5M
Cool and Store
Allow the strained broth to cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 5 days or freeze for up to 2 months.
Time: PT10M
Nutrition Facts
- Calories
- 20
- Protein
- 1 g
- Carbohydrates
- 4 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten‑free, Dairy‑free, Soy‑free, Nut‑free
Allergens: Seaweed (kombu) – may cause iodine sensitivity
Ingredient Substitutions
- Instead of Onion: Shallot, Leek
- Instead of Garlic: Garlic paste
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Celery: Bok choy, Fennel
- Instead of Fuji Apple: Pear, Sweet apple varieties
- Instead of Potato: Sweet potato, Turnip
- Instead of Cremini Mushrooms: Button mushrooms, Shiitake mushrooms
- Instead of Himalayan Pink Salt: Sea salt, Kosher salt
- Instead of Kombu (dried seaweed): Nori sheets (less umami), Kelp
- Instead of Water: Vegetable broth for richer flavor
Equipment Needed
- Large Stock Pot (6‑quart)
- Chef's Knife
- Cutting Board
- Measuring Cups
- Colander or Fine‑Mesh Sieve
- Wooden Spoon or Spatula
- Ladle (optional)
Critical Steps — Do Not Skip
- Saute onion and garlic until fragrant
- Add kombu for umami depth
- Simmer the stock low and slow for at least 45 minutes
- Strain the stock while hot to capture clear broth
Chef Tips from the Video
- For deeper flavor, roast the onion, garlic, and carrots (if using) in the oven before adding to the pot.
- Add a small piece of dried kelp or a splash of soy sauce for an extra layer of savory depth.
- If you like a richer mouthfeel, finish the strained broth with a drizzle of sesame oil just before serving.
Troubleshooting
The broth tastes bland.
Simmer longer (up to 2 hours) and add a second strip of kombu or a handful of dried shiitake mushrooms for extra umami.
The broth is too salty.
Dilute with additional water and simmer for a few more minutes; add a peeled raw potato to absorb excess salt, then remove before serving.
The broth is cloudy.
Skim foam during the boil and strain through a fine‑mesh sieve or cheesecloth. Avoid vigorous boiling which can emulsify fats.
Storage
Refrigerator: Up to 5 days in sealed containers
Freezer: Up to 2 months; freeze in portion‑size bags or ice‑cube trays
Room temperature: Not recommended; broth should be kept chilled
Make-Ahead Tips
- Make a double batch and freeze in ice‑cube trays for quick ramen broth portions.
- The stock can be reheated gently on the stove or in the microwave; avoid a rapid boil to keep the flavor smooth.
Frequently Asked Questions
What is the cultural significance and history of veggie ramen stock in Japanese cuisine?
Ramen broth traditionally starts with a meat‑based dashi, but Japanese home cooks have long used kombu and dried mushrooms to create a vegetarian dashi. This veggie ramen stock follows that tradition, offering a plant‑based alternative that still honors the umami‑rich foundation of Japanese noodle soups.
What are the traditional regional variations of ramen broth in Japan and how does this veggie version compare?
Japanese ramen broth varies by region: shoyu (soy sauce) in Tokyo, miso in Hokkaido, tonkotsu (pork bone) in Kyushu, and shio (salt) in Hakata. The veggie ramen stock mirrors the shio style with its clear, lightly salted base, while using kombu and mushrooms to supply the umami typically provided by animal bones.
How is veggie ramen stock traditionally served in Japan?
In Japan, a clear ramen broth is poured over cooked noodles and topped with ingredients such as sliced scallions, nori, bamboo shoots, and a soft‑boiled egg. For a vegan twist, replace the egg with marinated tofu or a sprinkle of toasted sesame seeds.
What occasions or celebrations is ramen, and by extension veggie ramen stock, associated with in Japanese culture?
Ramen is a comfort food enjoyed year‑round, but it is especially popular during winter festivals and as a quick meal after late‑night work. Veggie ramen stock allows the same comforting experience for those observing plant‑based diets during these gatherings.
What authentic traditional ingredients are essential for a classic Japanese ramen broth and what are acceptable vegan substitutes?
Traditional ramen broth relies on pork or chicken bones, kombu, dried bonito flakes, and soy sauce. In a vegan version, kombu and dried shiitake mushrooms replace the fish flakes, while soy sauce or miso provides the salty depth. This recipe keeps the kombu and adds cremini mushrooms for a similar umami profile.
What other Japanese dishes pair well with this veggie ramen stock?
The broth works beautifully as a base for vegetable ramen, vegan gyoza dipping sauce, or as a light soup for chawanmushi (savory custard) made with silken tofu. It also complements cold soba salads when chilled.
What makes this simple veggie ramen stock special or unique in Japanese vegan cooking?
Its simplicity—using only pantry staples and a single strip of kombu—makes it accessible for beginners while still delivering layered umami, sweetness from apple, and body from potatoes. It proves that a flavorful ramen broth doesn’t require complex techniques or exotic ingredients.
How has vegan ramen broth evolved over time in modern Japanese cuisine?
Modern Japanese chefs have embraced plant‑based alternatives, experimenting with mushroom powders, miso pastes, and seaweed blends. This recipe reflects that evolution by combining classic kombu dashi with Western vegetables like apple and potato for added sweetness and texture.
What are the most common mistakes to avoid when making this veggie ramen stock?
Common errors include over‑cooking the garlic (it becomes bitter), using too high a heat during simmer (cloudy broth), and adding kombu too early (it can become slimy). Follow the step‑by‑step timing and add kombu before the water boils, then simmer gently.
Why does this recipe use kombu instead of dried shiitake mushrooms for the primary umami source?
Kombu provides a clean, oceanic umami that balances the sweetness of the apple and the earthiness of the mushrooms. Dried shiitake can be overpoweringly pungent for a simple stock, so kombu is chosen for a subtler, more versatile flavor.
Can I make this veggie ramen stock ahead of time and how should I store it?
Yes, the stock keeps well. Cool it quickly, then refrigerate in sealed containers for up to five days or freeze in portion‑size bags for up to two months. Reheat gently; avoid a rapid boil to preserve clarity.
What does the YouTube channel Yeung Man Cooking specialize in?
The YouTube channel Yeung Man Cooking specializes in clear, step‑by‑step tutorials for plant‑based Asian cuisine, focusing on confidence‑building techniques for home cooks who want flavorful vegan meals.
How does the YouTube channel Yeung Man Cooking's approach to Japanese cooking differ from other Japanese cooking channels?
Yeung Man Cooking emphasizes simplicity and accessibility, using everyday grocery items and minimal equipment while still honoring authentic Japanese flavor profiles. Other channels often rely on specialty ingredients or advanced techniques, whereas Yeung Man keeps it beginner‑friendly.
Last updated: August 20, 2026
