• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Place scallion greens in a small bowl; reserve for serving. Peel and grate ginger. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Heat a drizzle of oil in a medium pot over medium-high heat. Add pork* and scallion whites; season with 2 tsp soy sauce (you’ll use more in the next step), 1⁄4 tsp sugar, and pepper (4 tsp soy sauce and 1⁄2 tsp sugar for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer pork mixture to a medium bowl and cover to keep warm until ready to serve. (You’ll use the pot in the next step!)

• Heat a drizzle of oil in pot used for pork (no need to wipe out!) over medium-high heat. Add ginger and garlic powder; cook, stirring constantly, until fragrant and ginger begins to brown slightly, 15-20 seconds. • Add 31⁄2 cups water, chicken stock concentrates, ramen stock concentrates, and 2 tsp soy sauce (7 cups water and 4 tsp soy sauce for 4 servings) to pot. Stir to combine, then cover and bring to a boil. (Save remaining soy sauce for another use.) • Once broth is boiling, reduce heat to medium low. Simmer until broth is fragrant and flavors combine, 8-10 minutes more.

• Meanwhile, once pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes. • Drain, then rinse noodles under cold water, 30 seconds. Toss with a drizzle of oil. Set aside.

• In a second small bowl, stir together hoisin sauce and 1 tsp water (2 tsp for 4 servings).

• Serve broth, noodles, shredded carrots, bok choy and napa cabbage, pork, scallion greens, Sriracha, and hoisin sauce family style and let everyone build their own ramen bowls! TIP: For softer veggies, microwave assembled bowl 60-90 seconds, then garnish as desired. Ground Pork is fully cooked when internal temperature reaches 160°.