Beef Meatball & Mushroom Ramen

• 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.

Swap in beef* for pork.

• Heat a large drizzle of oil in a medium pot over medium-high heat (use a large pot for 4 servings). Add mushrooms and carrot; 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 veggies; bring to a boil. • Meanwhile, add half the noodles (all for 4) to pot with salted water (not the broth!); cook 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.