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Ingredients
US|METRIC
4 SERVINGS
- 30 oz. ramen noodles (dried)
- 6 slices kamaboko (or more of, /Japanese fish cake)
- 8 cups chicken stock (ramen)
- 1 1/2 cups base (shio)
- 1 dash hot chili oil
- 1/4 cup cooking oil (divided)
- 2 Tbsp. minced garlic
- 1/2 cup ground pork
- 2 Tbsp. hoisin sauce
- 1 tsp. chili sauce (tobanjan)
- 1/2 cup onion (sliced)
- 1/2 cup sliced carrots (peeled and thinly, sliced on an angle)
- 1 cup frozen corn (thawed)
- 1/2 green cabbage (cored and cut into bite-size pieces)
- 4 cups bean sprouts (rinsed well)
- 2 scallions (both white an green parts, thinly sliced on an angle)
- 1 piece kombu (wiped with a damp cloth)
- 4 cups water
- 1/4 cup sea salt (or kosher)
- 1 1/3 cups katsuobushi
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