ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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How do you turn only a few cheap vegetables into an umami-packed ramen broth in less than 20 minutes? Turns out you need two things—a pressure cooker and a high pH level. 
 
This flavor-packed broth is transformed with the addition of a household ingredient you might have never thought to use outside of baking—baking soda. The addition of baking soda increases Maillard reactions, darkening the broth and bumping up umami, all because the pH is raised ever so slightly. Add a pressure cooker to that and you’ll have yourself an amazing ramen broth in less than 20 minutes flat. What else do you need to know? It is a perfect base to build from as well. Want miso ramen? Add some miso. Want a silky tonkotsu? Add pork bones.No matter how you like it, it’s ready fast and full of flavor.