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Ingredients
US|METRIC
4 SERVINGS
- 8 cups broth (ramen, see below, 1.9 liters)
- 2 lb. pork butt (roasted, sliced thinly, see below, 907 g)
- 1 bunch collard greens (sautéed, see below)
- 3 zucchini (cut into very thin, noodle-like strips)
- 4 eggs (hard boiled or poached)
- 2 sheets nori (2 cut into strips)
- scallions (A handful of finely chopped)
- 2 pieces kombu
- 3 qt. water (3 liters)
- 2 oz. shiitake mushrooms (rinsed, 57 g)
- 2 lb. chicken legs (necks and/or backs, 907 g)
- 3 lb. shanks (smoked ham, or hocks, 907g to 1.4 kg)
- 1/2 bunch scallions (cut in half)
- 1 onion (peeled and cut into fourths)
- 2 carrots (peeled and roughly chopped)
- 3 lb. pork shoulder (or butt, 907g to 1.4 kg)
- 2 tsp. kosher salt (10 ml)
- 1/2 tsp. black pepper (2.5 ml)
- 1 bunch collard greens
- 1 piece bacon (uncooked)
- 1 tsp. sherry vinegar (5 ml)
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