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Ingredients
US|METRIC
3 SERVINGS
- 300 grams ramen noodles
- 15 prawns (pcs large)
- 6 dried shiitake mushrooms (rehydrated in 1½ cup of boiling water and sliced, reserve liquid)
- 200 grams soft tofu (block, sliced into cubes)
- spring onions (chopped)
- soft-boiled eggs
- 4 inches kombu (square)
- 5 cups dashi stock
- 4 cups seafood stock
- 1 white onion (small, thinly sliced)
- 4 cloves garlic (minced)
- 2 tsp. ginger paste
- 4 Tbsp. chilli paste (add more if you want it hotter, I used the Korean Gochujang)
- ground black pepper (freshly)
- 2 tsp. sesame oil
- fish sauce
- oil
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