• Wash and dry produce. • Trim and slice scallions, separating whites from greens. Peel and mince or grate garlic. • Drizzle oil in a hot large pot. Add pork* and scallion whites; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 2 minutes (it will finish cooking in Step 3).

• To pot with pork mixture, add 31⁄2 cups water, chicken stock concentrates, pork ramen stock concentrates, and half the soy sauce (7 cups water and all the soy sauce for 4); cover and bring to a simmer. • Meanwhile, in a small microwave- safe bowl, mix sesame seeds, garlic, half the sesame oil (all for 4), a drizzle of oil, a big pinch of salt, and as many chili flakes as you like. Cover with plastic wrap and microwave until fragrant, 30 seconds.

• Once broth is simmering, reduce heat under pot to medium. Add noodles, bok choy and napa cabbage, and spinach; simmer, stirring, until noodles are tender and pork is cooked through, 2 minutes. • Taste and season with salt and pepper if desired.

• Divide ramen between large soup bowls. Stir in as much chili garlic oil as you like. • Top with scallion greens and a few crispy onions. Serve. TIP: Don’t add all the onions just yet! Add them as you eat to keep them nice and crispy. Ground Pork is fully cooked when internal temperature reaches 160°.