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Egg
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Why is there so much WASTE in the shoyu ramen recipe?
So wasteful. Why is it? Can't we make meat slop?
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Sho Spaeth has worked in publishing and media for 16 years. Prior to joining Chefsteps he worked at Serious Eats,The New York Times for a decade. He has written for Time Magazine, The New York Times, The Baffler Magazine, Conde Nast Traveler, and his new book Homemade Ramen!

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