A surprisingly simple, yet delicious and versatile stock is Japanese dashi. No long boiling process is needed (though I admit to just use powdered dashi)
> The most common form of dashi is a simple broth made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid
Though in my experience the resultant liquid is reduced.
A surprisingly simple, yet delicious and versatile stock is Japanese dashi. No long boiling process is needed (though I admit to just use powdered dashi)
From wikipedia: https://en.wikipedia.org/wiki/Dashi
> The most common form of dashi is a simple broth made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid
Though in my experience the resultant liquid is reduced.