• Wash and dry produce. • Trim ends from zucchini and carrot; peel carrot. Using a peeler, shave zucchini and carrot lengthwise into ribbons, rotating as you go, until you get to the seedy cores; discard cores. • In a medium bowl, toss veggie ribbons with one packet ponzu (two packets for 4 servings), salt, and pepper. Set aside to marinate, stirring occasionally. • Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and mince ginger until you have 1/2 tsp (1 tsp for 4). Quarter lime.

• In a second medium bowl, combine beef*, panko, garlic powder, half the scallion greens, remaining ponzu, one veggie pho stock concentrate, 3 TBSP water, 3/4 tsp sugar, 1/4 tsp salt, and pepper. (For 4 servings, use two veggie pho stock concentrates, 6 TBSP water, 11/4 tsp sugar, and 1/2 tsp salt.) • Form into 6 equal-size meatballs (12 meatballs for 4).

• Heat a drizzle of oil in a medium pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 3-6 minutes (they’ll finish cooking in step 5). (For 4 servings, you may need to work in batches.) • Turn off heat; transfer to a plate. Wipe out any burnt bits in pot if needed.

• Return same pot to medium-high heat. (TIP: If pan seems dry, add a drizzle of oil.) Add ginger and scallion whites; cook until fragrant, 30 seconds. • Stir in 4 cups water (8 cups for 4 servings), beef stock concentrate, and remaining veggie pho stock concentrates; bring to a boil.

• Once broth begins to boil, add meatballs along with any juices from plate. Reduce heat to a low simmer and cover. Cook until flavors meld, 8-10 minutes. • Taste and season generously with salt and pepper.

• Divide zucchini and carrot ribbons between bowls; top with meatballs and as much broth as you like. (You may have some broth left over— seconds!) Top with scallion greens, a big squeeze of lime juice, and chili flakes to taste. Serve with remaining lime wedges on the side.