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  • 1/2 pound squid tentacles and tubes
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste)
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon thinly sliced garlic
  • 1/4 teaspoon minced ginger
  • 2 dried arbol chiles
  • 1/3 cup medium dice sweet onion
  • 1/4 cup torn-into-strips oyster mushrooms
  • 1/3 cup medium dice red bell pepper
  • Freshly ground white pepper

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