7 Roast the Bones Before you Make Stock

A good stock will make or break your Asian soups and noodle dishes and it’s not an impossible task. Roasting the bones and vegetables before simmering is the secret. Years ago, I would boil my stock for hours only to find it tasted of dishwater. Roasting caramelises all the flavours and imparts a rich golden colour to the finished broth. Very low heat is vital: if the stock boils too hard it will be cloudy, and you want a clear liquid. Partially cover the stockpot with a lid to prevent it from evaporating. This works for any type of meat or even a pure vegetable stock. You will be amazed at the result.