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Ingredients
US|METRIC
4 SERVINGS
- 4 cups water
- 4 inches dashi kombu (Length of, kelp for making dashi stock)
- 2 Tbsp. mirin
- 1/4 cup kasu (Sake)
- 1/3 cup miso
- 1 lb. monkfish (cut into large pieces)
- 1 carrot (sliced into long thin strips)
- 1/2 gobo (burdock,, sliced into long thin strips)
- 1 Tokyo negi (or a small leek, cut into 1" lengths)
- 2 oz. shimeji mushrooms (trimmed)
- 1 pkg. shirataki noodles (rinsed and drained)
- 1/2 bunch shungiku (tough stems trimmed and cut in half lengthwise)
- 3 leaves napa cabbage (halved lengthwise, then cut into large pieces)
- 1 bunch mitsuba (roughly chopped)
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