Vegan ramen stock by Will Yeung (makes about 2.5l)

Updated at: Sat, 04 Nov 2023 13:37:39 GMT

Step 1

1. Peel and roughly chop the onion. Slice the whole garlic bulb in half

Step 2

2. Heat a stock pot to medium heat. Add a good drizzle of olive oil

Step 3

3. Add in the onions and garlic. Sauté for 5-8min

Step 4

4. Roughly chop the celery and add to the pot. Dice the apple and add to the pot

Step 5

5. Sauté for another 5-8min

Step 6

6. Dice the potato and slice the mushrooms. Add them to the pot followed by the pink salt

Step 7

7. Add about 10g of kombu to the pot followed by the water

Step 8

8. Turn up heat to bring to a boil, then cover and cook on medium low for at least 45min but ideally 1.5 - 2 hours

Step 9

9. Pour the stock into a large bowl using a sieve or colander to catch the solid ingredients. Then, use a ladle or colander to press down and extract as much of the stock as possible

Step 10

10. Transfer the stock to some jars. Let them cool before placing in the fridge

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