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29Ingredients
50Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 3/4 cup sesame seeds (toasted)
- 2 Tbsp. soy sauce (or tamari)
- 1/4 cup sugar
- 1/3 cup chili oil
- 1/2 cup sesame paste (or peanut butter)
- 1 inch ginger (piece of, peeled and roughly chopped)
- 1 spring onions (thinly sliced)
- 8 cups boiling water
- 1 oz. dried porcini mushrooms
- 1 Tbsp. sesame oil
- 1 onion (small, chopped)
- 1 carrot (chopped)
- 2 Tbsp. miso (I used red)
- 2 Tbsp. soy sauce (or tamari)
- 2 cups vegetable broth
- 3 cloves garlic (minced)
- 1 1/2 inches fresh ginger (piece of, sliced)
- 200 grams bamboo (canned and drained)
- 1 tsp. sesame oil
- 1 Tbsp. soy sauce
- 2 1/2 tsp. sugar
- 2 chili flakes (to taste)
- 8 oz. extra firm tofu (thinly sliced)
- 1 Tbsp. sesame oil
- 8 oz. ramen noodles (in a pinch, you can buy the easy Maruchan kind and discard the spice packet)
- 4 large eggs (soft boiled and gently peeled)
- 4 green onions (thinly sliced)
- 1 handful bean sprouts (blanched)
- 6 baby bok choy (sliced in half and blanched)
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Reviews(1)
Rio 6 years ago
Recipe was a little confusing, had to look up what to do with the tare. Otherwise delicious!