• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Peel and mince or grate ginger. Drain corn.

• Once water is boiling, add noodles. Cook, stirring occasionally, until just tender, 1-2 minutes. • Drain and rinse noodles under cold water, 30 seconds. Toss with a drizzle of oil. • Wipe out pot.

• Slice bacon* crosswise into 1⁄4-inch pieces. • Heat dry pot used for noodles over medium-high heat. Add bacon in an even layer; cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 5-8 minutes. • Turn off heat; transfer to a paper-towel- lined plate. Carefully discard all but a thin layer of bacon fat from pot.

• Heat pot with reserved bacon fat over medium-high heat. Add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, 30 seconds. • Stir in 3 cups water (6 cups for 4 servings), pork ramen stock concentrates, soy sauce, gochujang, and half the miso sauce concentrates. (TIP: Be sure to scrape up any browned bits at the bottom of the pot—these specks are full of flavor!) Bring to a boil, then reduce heat to low. • Stir in bok choy and napa cabbage and half the corn (all for 4). Let simmer, covered, until ready to serve.

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. • Heat sesame oil in a large pan over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until mostly opaque, 2-3 minutes. • Stir in remaining miso sauce concentrates; cook, stirring, until shrimp are glazed and cooked through, 1-2 minutes more.

• Once bacon is cool enough to handle, roughly chop. • Stir 1 TBSP butter and 1 tsp vinegar (we sent more) into pot with soup. (For 4 servings, use 2 TBSP butter and 2 tsp vinegar.) • Divide half the noodles between bowls, then ladle veggies and half the broth over noodles. (You will have some noodles and broth left over— seconds!) Top with shrimp, bacon, and scallion greens. Serve. Bacon is fully cooked when internal temperature reaches 145°. Shrimp are fully cooked when internal temperature reaches 145°.