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Ingredients
US|METRIC
4 SERVINGS
- 2 bulbs garlic (cut into halves, approximately 20 cloves of garlic)
- 4 slices ginger
- 2 leek (large, cut into halves lengthwise, and washed well)
- 12 oz. radish (Korean, or carrot)
- 10 dried kelp (”x10”)
- 12 dried shiitake mushrooms
- 18 cups water
- 2 bulbs garlic (cut into halves, approximately 20 cloves of garlic)
- 4 slices ginger
- 2 leeks (large, cut into halves lengthwise and washed well)
- 12 oz. radish (Korean, or carrot)
- 10 dried kelp (”x10”)
- 12 dried shiitake mushrooms
- 18 cups water
- 1 tsp. msg (or salt)
- 3 oyster (king, or your choice of mushrooms, sliced into 1/3”)
- 2 Tbsp. sauce (Seonkyoung’s house, or sweet soy sauce)
- 1 Tbsp. coconut oil (or plant based butter)
- 1 can sweet corn
- salt (uncheckedPinch of)
- 4 ramen noodles (servings of fresh, frozen, or dried)
- 4 green onions (chopped)
- seaweed (uncheckedDried & toasted, /nori)
- shallot (uncheckedFried)
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