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Ingredients
US|METRIC
4 SERVINGS
- 1 cup dried mushrooms (preferably shiittake)
- 2 carrots (cut into thirds)
- 1 onion (cut in half, you can leave the skin on)
- 2 stalks celery (cut into thirds)
- 8 garlic cloves (smashed)
- 1 ginger (2-inch section of, smashed)
- 2 stalks lemongrass (cut into thirds and smashed, optional)
- 8 cups cold water
- 1 sheet kombu (wiped with a damp cloth)
- 2 Tbsp. bonito flakes (technically not vegetarian, but recommended for fish eaters)
- 1/2 cup mirin
- 1 cup shoyu (Japanese soy sauce)
- 2 Tbsp. brown sugar
- 2 Sriracha (squirts, or pinch of red pepper flakes)
- 4 eggs
- 1 packet extra firm tofu (pressed of its moisture)
- 1 Tbsp. oil (with high smoke point, like peanut)
- 4 packets ramen noodles (preferably fresh)
- thai basil
- lime wedges
- green onion (sliced)
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