Simple Veggie Ramen Stock

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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