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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. chicken (necks and backs)
- 3 lb. pork baby back ribs (rack of, cut into 4 sections)
- 1 leek (large, halved lengthwise)
- 2 oz. fresh ginger (1/ cup thinly sliced)
- 4 cloves garlic
- 4 qt. water
- 1/4 cup shoyu (or other soy sauce)
- 1 Tbsp. vegetable oil
- 1 1/2 lb. pork shoulder butt (boneless, trimmed and tied)
- salt (unchecked)
- 1 kombu (2-by-2-inch piece of, seaweed)
- shoyu
- soy sauce
- 24 oz. soba (fresh or 16 dried chuka, curly noodles, boiled until al dente)
- 5 oz. baby spinach (steamed)
- 4 soft-boiled eggs (large, peeled and soaked for 1 hour in equal parts soy sauce and mirin, sweet rice wine)
- 2 sheets nori (optional)
- 2 sliced scallions (optional)
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