Vegan Ramen Broth

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Ingredients

• 1 medium yellow onion, unpeeled, halved

• 1 large shallot, unpeeled, halved

• 1 head garlic, cloves separated, unpeeled

• 2 ounces fresh ginger

• 4 leaves green cabbage

• 1 medium carrot, cut into 2-inch pieces

• 6 scallions, cut into 2-inch pieces

• 2 pieces kombu (1/4 ounce)

• 1 ounce dried shiitake mushrooms

• 12 cups water

1. Cook onion, shallot, garlic cloves and ginger in a large cast-iron pan over high heat, turning occasionally, until the vegetables are lightly charred on all sides, 8 to 10 minutes. Transfer the vegetables to a large pot and add cabbage, carrot, scallions, kombu, mushrooms and water. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, for 1 hour.

2. Remove from heat, uncover and let stand, stirring occasionally, until the pot is cool to the touch, about 1½ hours. Refrigerate overnight.

3. Using tongs and a slotted spoon, remove most of the solids from the broth. Strain the remaining broth into a large saucepan. Bring to a simmer and serve hot.

To make ahead

Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)