Soondubu Jjigae

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Ingredients

1 1/2 cups chopped whole baby daikon radish kimchi + the liquid from the kimchi jar

8 dried shiitake mushrooms

Shiitake mushroom water

1 tablespoon whole dried shrimp

Fish sauce, to taste (I love fish sauce, so I put a lot in - maybe 2 or 3 tablespoons?)

About 1 cup of soy sauce

1 tablespoon Korean red pepper paste

2 cups sliced Napa kimchi

1 can of tuna

1 box soft tofu, cubed

Hard boiled eggs for garnish

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