Ramen Sachet d’Épices

Wrap in cheesecloth and tie with butcher’s twine, or use a reusable metal tea ball:

• 1 small piece of kombu (about 2x2 inches), cut into strips
• 5–6 dried shiitake stems (or 2 whole caps)
• 1 small piece of ginger (1–2 inches), slightly smashed
• 2 garlic cloves, slightly smashed
• 1 teaspoon black peppercorns
• ½ teaspoon fennel seeds
• 1 star anise
• 1 small piece dried orange peel (or fresh, pith removed)

Optional additions:

• 1 small piece cinnamon stick (¼–½ inch) if you want subtle warmth
• 1 tablespoon dried bonito flakes (in a second sachet to steep only 5 minutes for seafood notes)

Usage:

✅ Place in a stock pot with bones, aromatics, and water at the start of your simmer.
✅ Steep for 30–60 minutes, depending on flavor strength desired.
✅ Remove before serving or before clarifying your broth.

Purpose of Each Ingredient:

• Kombu, shiitake: Umami depth
• Ginger, garlic: Fresh warmth
• Peppercorn, fennel: Subtle spice & aromatic lift
• Star anise, cinnamon (optional): Background warmth
• Orange peel: Clean top-note brightness