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Ingredients
  • subheading: For the Broth:
  • 8 cups water
  • 4 ears corn, kernels removed and reserved
  • Four 6-inch squares dried kombu
  • 1 cup bonito flakes
  • ¼ cup white soy sauce
  • 1 tablespoon white miso
  • subheading: For the Toppings:
  • 1 tablespoon vegetable oil
  • Reserved corn kernels
  • Kosher salt, to taste
  • 4 eggs
  • 6½ ounces (2 bundles) dried somen noodles
  • 1 tablespoon hot chile sesame oil
  • 2 heirloom tomatoes, cut into ¾-inch pieces
  • 1 zucchini, spiralized
  • 1 yellow summer squash, spiralized
  • Cilantro leaves and squash blossoms, for garnish
Steps
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