Josh Reisner's ramen stock is packed with flavor—umami from dried shiitake mushrooms and Parmesan rinds, a touch of sweetness from Napa cabbage, and smoky notes from the charred leek and katsuobushi.

Imagine a beautifully nuanced sauce built from a stock you’ve made in your own kitchen, coaxed from bones and aromatic vegetables and herbs. Imagine the slow pot, the beautiful machinery of a recipe, ...