Ramen Broth
Ingredients
- 1 EA Large Onion Chopped
- 1 Bulb Garlic Sliced in half
- 3 T Olive Oil
- 4 Sticks Celery Chopped
- 1 EA Apple Fuji or any other kind, diced
- 1 EA Potato Diced
- 5-6 EA Cremini Mushrooms Sliced
- 2 t Himalayan Pink salt
- 10 g Kombu
- 12 C Water
Instructions
- Heat a stock pot to medium heat. Add a good drizzle of olive oil .
- Add in the onions and garlic. Sauté for 5-8min.
- Add the celery and apple to the pot.
- Sauté for another 5-8min.
- Add the potato and the mushrooms to the pot followed by the pink salt.
- Add the kombu to the pot followed by the water.
- 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.
- 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.
- Transfer the stock to some jars. Let them cool before placing in the fridge.