Chef and founder of Momofuku, David Chang, uses a couple of reliable flavor bombs to create a deeply savory base for any stock he cooks up.

Chang enriches his broths with dried mushrooms and freeze-dried chicken. He says that using these ingredients is "like making your own bouillon cube."

Fresh mushrooms are mainly water, but dried ones have nothing left but their strong, earthy, and savory taste. Their concentrated flavor releases into the stock as they rehydrate.

Mushrooms are also excellent sources of umami, a key factor in making a rich stock. Chang uses a little under one cup of mushrooms per quart of water in his broth.

Chang uses the same amount of freeze-dried chicken in his stock. Freeze-drying is one of the most effective ways to retain the meat's flavor close to its original state.

Though not commonly found at grocery stores, freeze-dried chicken can be sourced from many camping suppliers as well as some online retailers.