• 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 ginger. Peel and mince garlic. Trim and quarter mushrooms. (Skip if your mushrooms are pre-sliced!)

• Once water is boiling, add noodles to pot. Cook, stirring, until just softened, 1-2 minutes. • Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil.

• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and half the garlic. Cook, stirring, until fragrant, 30 seconds. Season with salt and pepper. Pat chicken dry with paper towels. Heat a drizzle of oil in pot used for noodles over medium-high heat. Add chicken or beef and cook, stirring frequently, until mostly cooked through, 3-5 minutes. Cook through the rest of this step as instructed.

• Stir 3 cups water (6 cups for 4 servings), hoisin, miso sauce concentrates, and veggie pho stock concentrates into pot with aromatics. (TIP: Taste broth and season with salt if desired.) Bring to a boil, then cover and reduce heat to low. • Simmer, covered, until ready to serve. Simply cook through this step as instructed. Simmer, covered, until chicken or beef is cooked through, 2-3 minutes. Continue to simmer until ready to serve.

• While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, remaining garlic, and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. • Turn off heat. Add soy sauce; stir to coat.

• Divide noodles between large soup bowls. Pour broth over noodles. (You may have some noodles and broth left over—seconds!) Top each bowl with mushrooms and any remaining sauce from pan. Sprinkle with scallion greens and drizzle with Sriracha to taste. Garnish with a few crispy onions and serve. TIP: Don’t add all the crispy onions just yet! Add more as you eat to keep them crispy.