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Use this master recipe as the starting point and add your choice from the glazes that follow.
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Note Shichimi togarashi, a Japanese condiment, and kombu, a dried kelp, are available from Japanese grocers.
This ramen is inspired by the flavours in David Chang's Momofuku cookbook and by GT favourite Ichiban Boshi, a ramen shop in Sydney's CBD. Typically, ramen noodles are served in a dashi-based stock flavoured with mirin, sake and soy. Chang makes his using a pork stock base (he also adds smoked bacon for extra flavour). Here we've combined the two bases to get the best of both worlds, but you could easily use just one.