• Bring a large pot of salted water to a boil. Wash and dry all produce. • Peel and mince or grate garlic. Finely chop chili. Trim and thinly slice scallions, separating greens and whites; finely chop whites. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice mushrooms. Trim, peel, and halve carrot lengthwise; thinly slice crosswise into half-moons.

• In a small microwave-safe bowl, combine 1/4 of the garlic and 2 TBSP oil (4 TBSP for 4 servings); microwave until fragrant, 30 seconds. Season with salt and add as much chili as you like. Set aside. • In a medium bowl, combine pork*, panko, scallion whites, 2 tsp minced ginger (4 tsp for 4), 3/4 tsp salt (11/2 tsp for 4), and pepper. Form into 1-inch meatballs.

• Heat a large drizzle of oil in a medium pot over medium-high heat. Add mushrooms and carrot; season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. • Add another drizzle of oil and remaining garlic and minced ginger. Cook until fragrant, 30 seconds.

• Add 3 cups water (6 cups for 4 servings), pork ramen stock concentrates, and mushroom stock concentrate to pot with veggies; bring to a boil. • Meanwhile, add half the noodles (all for 4) to large pot of salted water (not the broth!); cook until just tender, 1-2 minutes. Drain and rinse noodles under cold water. Toss with a drizzle of oil.

• Once broth is boiling, reduce to a simmer and add meatballs; cook, stirring occasionally, until cooked through, 3-4 minutes. • Taste broth and season generously with salt and pepper.

• Divide noodles between serving bowls; top with meatballs, veggies, and as much broth as you like. (You may have some broth left over—second helpings!) Top with scallion greens and as much garlic chili oil as you like. Serve.