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Ingredients
US|METRIC
2 SERVINGS
- 1 qt. vegetable broth (1 liter Salt-free or low salt)
- 4 cloves garlic (Crushed)
- 3 slices ginger (Large coin-sized slices)
- 4 dried shiitake mushrooms (Small mushrooms, 2 if large)
- 1 Tbsp. red miso
- 1 Tbsp. doubanjiang (See blog post for substitutions)
- 1 Tbsp. Chinese sesame paste (See blog post for substitutions)
- 3 Tbsp. peanut oil (Or other neutral high-smoke-point oil)
- 1/2 block soft tofu (about 8 ounces or 250 grams, cut into small cubes)
- 4 fresh shiitake mushrooms (stems removed, diced)
- 8 oz. brown mushrooms (fresh, about 250 grams trimmed and sliced)
- 4 cloves garlic (minced or pressed)
- 1 Tbsp. ginger (minced)
- 1 Tbsp. soy sauce
- 1 Tbsp. Shaoxing wine (or sake or vegetable broth)
- 1 tsp. maple syrup (or other sweetener)
- 2 heads baby bok choy (quartered)
- 2 fresh ramen noodles (servings)
- bamboo shoots (chili oil, to taste)
- 2 scallions (Sliced thinly)
- chili oil (to taste, see blog post above)
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