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.

This stock from chef Scott Clark of Dad’s Luncheonette in Half Moon Bay, Calif., gets its luscious body from chicken feet, which release their collagen as they cook. The aromatics and umami-packed ...