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

In a small microwave-safe bowl, combine 1/4 of the garlic with 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 spinach and cook until wilted, 2-3 minutes. Season with salt and pepper. Transfer to a plate. Heat another drizzle of oil in same pot over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. Add another drizzle of oil, remaining garlic, and remaining 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 carrot; bring to a boil. Meanwhile, add half the noodles (all for 4) to pot with salted water (not the broth!); cook, stirring occasionally, 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 bowls; top with meatballs, spinach, carrot, and as much broth as you like. (You may have some broth left over—seconds!) Top with scallion greens and as much garlic chili oil as you like. Serve.