• Wash and dry produce. • In a medium pot (large pot for 4 servings), combine pho stock concentrate, chicken stock concentrates, half the hoisin (you’ll use the rest in the next step), and 4 cups water (8 cups water for 4) over medium-high heat. Cover and bring to a boil.

• Meanwhile, in a medium bowl, combine pork*, remaining hoisin, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. Form pork mixture into 10-12 1-inch meatballs (20-24 meatballs for 4). TIP: If broth reaches a boil before meatballs are ready, reduce heat to low. Before adding meatballs, increase heat to medium high and return broth to a boil. • Once broth is boiling, carefully add meatballs to pot. Cover and cook until meatballs are cooked through, 4-6 minutes. Swap in beef* or turkey* for pork.

• Add bok choy and napa cabbage and noodles to pot. Continue to cook, stirring occasionally, until veggies and noodles are tender, 2-3 minutes. • Taste and season with salt and pepper if desired.

• Divide ramen between bowls. Drizzle with as much Sriracha as you like. Serve. Ground Turkey is fully cooked when internal temperature reaches 165°.