Stock/soup base

[Clutterbugsmum]

Does anyone have a nice tasty stock/soup base to have with a noddle type soup dish.

I don't mind vegetarian or meat base one, just one that has a good flavour.

Thank you

I use miso paste, available in japanese shops. Combine with chicken stock - either homemade or stock cube.

Boiling a chicken carcass or some cheap chicken wings will get you the best flavour. You can add an onion/carrot/celery or whatever, but not necessary.

IMHO I think noodle soups need a real stock as manufactured stocks seen a bit fakey flavoured when they're so 'exposed'.

Thank you

I find shop bought stocks to salty for my taste as well.

Bumping to see if anyone else has any good recipes

I buy a big pack of chicken wings from butcher (£1) then roast them in the oven for 30 mins or so until good and brown and crispy. Using boiling water i scrap all the bits from the oven pan and then boil chicken and sticky bits for 40 mins or so, mash with a potato masher.

Leave to cool in liquid. Cool strain, pop in fridge and next day i scrape off fat. I usually reduce by half before i use it or bung in a stock cube! I dont usually add veg or herbs. The gelatine makes my nails nice.

Roast guinea fowl with a cutted up lime, orange, 1/2 pink grapefruit, bergamot or clementine in the cavity. Eat/keep for noodles guinea fowl breasts and legs. Add wings and carcass to a panful of water (include the citrus fruit from the cavity), also add half a lemon and some parsley or coriander. Simmer for min 3 hours, strain. Either cool or use immediately as base to simmer your noodles in. Add juice of a large knob of grated ginger, some zest of your chosen citrus fruit. When noodles are cooked add some vegetables and prawns/meat/reserved guinea fowl flash fried with chillis/garlic/spring onions/chinese five spice. Pak choi and those thin romano peppers is nice with the guinea fowl.

Like Mrsstevejones I either buy chicken wings or use the leftovers and bones from a roast chicken. I roast these with a few broken up carrots, celery stalks, quartered onion and unpeeled garlic cloves until browned and smelling toasted then put into the pressure cooker with enough water to cover, some fresh parsley (stalks and all), peppercorns, salt and..... very important IMHO .... a star anise

Under pressure it takes about 20 minutes. If you don't have a pressure cooker, give it an hour. Strain off and discard all the flavourings.