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Ingredients
US|METRIC
4 SERVINGS
- 1/2 napa cabbage
- 2 Tbsp. vegetable oil (divided)
- 7 slices ginger (20g or 0.7 oz.)
- 2 cloves garlic (peeled and cut in half)
- 2 cubes fermented bean curd (white, 23g or 0.8 oz.)
- 1 large onion (peeled and quartered)
- 1 lb. carrots (450g, peeled and cut into large chunks)
- 8 scallions (ends removed)
- 8 oz. daikon radish (225, peeled and cut into chunks)
- 1 piece dried kelp (5x5 inch, kombu, 13x13 cm, rinsed)
- 16 cups water (1 gallon, or about 4 L)
- salt (to taste)
- 2 1/2 tsp. bean sauce (spicy, la doubanjiang)
- 1 Tbsp. white miso paste
- 1/2 tsp. sesame oil
- 1 1/2 cups unsweetened soy milk
- 1 Tbsp. oil
- 1 cup frozen corn
- 1 lb. ramen noodles (fresh, 450g)
- 8 oz. baby bok choy (225g)
- 1/2 cup bamboo shoots (chili, see photo in post)
- 2 scallions (chopped)
- toasted nori (seaweed)
- 16 dried shiitake mushrooms
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