VEGETABLE STOCK

// MAKES ABOUT 6 CUPS

For a ramen chef, this stock is always, well, the stock that we continue to try to improve. It will never match the unctuousness of a bone broth, so what we are going for here is flavor and balance. This is a light stock that can easily take the saltiness of a shoyu tare or the creaminess of a miso tare. In other words, it’s versatile. Think of your veg stock a little bit like free-form jazz. Use what you have, make notes, and adjust the seasoning as your palate tells you.

3 corncobs

1 pound Idaho potatoes, peeled and chopped

4 stalks celery, chopped

1 medium onion, chopped

3 medium carrots, chopped

¼ cup black peppercorns

10 cups water

STOVETOP METHOD

1. Remove the kernels from the cobs, reserving the cobs and kernels.

2. In a large stockpot, place the cobs, kernels, potatoes, celery, onion, carrots, and peppercorns and add water to cover. Bring to a boil over high heat, reduce to a simmer, and cook until the vegetables are soft, about 2 hours. Strain and cool. Transfer to a food-grade plastic or glass container. Will keep in fridge for 1 week and freezer for 4 months.

PRESSURE COOKER METHOD

Load the pressure cooker vessel with all the ingredients, lock the top, and cook on high pressure for 15 minutes.