3 slices of ginger, approximately 6 cm long and 1 cm thick
5 dried chili peppers
8 tbsp soy sauce
1 big carrot, 2 cm thick slices
Bok choy (simmerd in broth)
Enoki mushrooms (simmered in broth)
Prepare the dashi by placing the kombu and shiitake in a jar or bowl of 500 ml cold water and let it soak for 30 minutes to 3 hours.
Place the dashi, garlic, scallions, ginger, chili peppers, soy sauce, carrot and 1 1/2 liter water in a large pan and warm over low heat. Don’t bring it to a boil to prevent the kombu from getting slimy. Leave it to soak over low heat for about 3 and a half hours. Strain the soup broth and save the carrots and shiitake.
Place the broth back into a pan, add the bok choy and mushrooms and simmer until tender.
Prepare the noodles and Crispy Coconut Shrimpz as stated on the package. Place noodles in a bowl, cover with the soup and top with the noodles, bok choy, enoki mushrooms, chili oil, sesame seeds, nori and scallions.
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