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Ingredients
  • 2 tablespoons canola oil
  • 1 (2-pound) boneless pork shoulder roast
  • 2 onions, peeled and halved horizontally
  • 4 cups unsalted chicken stock
  • 4 cups water
  • ¼ cup lower-sodium soy sauce, divided
  • 12 ounces shiitake mushrooms
  • 2 tablespoons dark sesame oil
  • 1 (7 x 3-inch) piece kombu
  • 1 (2-inch) piece peeled ginger, cut into 6 slices
  • 12 ounces uncooked fresh Chinese noodles (or brown rice fresh ramen, such as Lotus Foods)
  • 8 large eggs
  • 3 green onions, cut into ⅓-inch pieces
  • 2 Fresno chiles, thinly sliced
  • 4 teaspoons toasted sesame seeds
  • 1 sheet nori, cut into very thin strips
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