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Umami Broth with Buckwheat and Vegetables
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons red miso
  • 1 cup diced sweet onion
  • 1 (1-in.) piece fresh ginger, peeled and grated
  • 3 garlic cloves, minced
  • 4 cups water
  • 4 cups unsalted chicken stock
  • 1 ounce dried shiitake mushrooms
  • 4 large eggs in shells
  • 1/2 cup uncooked buckwheat groats, rinsed and drained
  • 1 medium carrot, cut into 1/4-in.-thick half-moons
  • 12 ounces baby bok choy, stalks sliced crosswise into 1/2-in. pieces, leaves left whole
  • 2 green onions, cut into 1-in. pieces
  • 2 tablespoons rice vinegar
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