Vegetable stock

The best way to make vegetable stock is simply to collect offcuts and scraps of vegetables over a few days, and then to boil them up. The vegetables listed here are merely a guide; use what you have, just avoid those that go slimy when cooked, such as soft leaves, cucumber and similar. The addition of ginger, garlic and seaweed imbues the stock with Japanese flavours, ideal for ramen.