• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.

• Pat steak* dry with paper towels and season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned, 3-4 minutes per side (it’ll finish cooking in Step 5). Transfer to a cutting board.

• Once water is boiling, add noodles to pot. Cook, stirring, until tender, 2 minutes. • Drain, then toss noodles with a drizzle of oil.

• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add mushrooms and a pinch of salt; cook, stirring occasionally, until browned and softened, 3-5 minutes. Add scallion whites and ginger and cook, stirring, until fragrant, 30 seconds. • Stir in 31/2 cups water (7 cups for 4 servings), pork ramen stock concentrate, pho stock concentrates, and beef stock concentrate. Bring to a boil, then cover and reduce heat to low. Add the bok choy and napa cabbage and simmer until tender, 3-5 minutes.

• Quarter lime. Pick cilantro leaves from stems. • Very thinly slice steak against the grain. • Add sliced steak to broth and cook to desired doneness, 2-3 minutes. Turn off heat; stir in juice from half the lime. Taste and season with salt.

• Divide noodles and sliced steak between large soup bowls; pour broth over top. • Drizzle soup with hoisin and as much Sriracha as you like. Garnish with scallion greens and cilantro. Serve with remaining lime wedges on the side. Steak is fully cooked when internal temperature reaches 145°.