Japanese-Style Spicy Shrimp Miso Ramen

• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium- high heat. Add scallion whites, ginger, corn, and chili flakes to taste (we used 1⁄4 tsp; 1⁄2 tsp for 4). TIP: For less heat, skip adding the chili flakes here and simply save some for serving! • Cook, stirring occasionally, until corn begins to brown slightly, 2-3 minutes.

• Add 4 cups water (7 1⁄2 cups for 4 servings) to pot with veggies. Stir in miso sauce concentrates, seafood stock concentrate, ponzu, and 1 TBSP vinegar (2 TBSP for 4). (Be sure to measure the vinegar—we sent more!) • Bring to a boil.

• Meanwhile, rinse shrimp* under cold water. • Once broth is boiling, stir in shrimp and noodles. Return to a boil. Cook, stirring occasionally, until shrimp are cooked through and noodles are tender, 2-3 minutes.

• Once shrimp are cooked, add bok choy and napa cabbage to pot. Stir to combine; turn off heat.