Pork Meatball & Mushroom Ramen

• In a small microwave-safe bowl, combine ¼ 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), ¾ tsp salt (1½ tsp for 4), and pepper. Form into 1-inch meatballs. • Place meatballs on a baking sheet. Roast on top rack until browned and cooked through, 12-15 minutes.

• Heat a large drizzle of oil in a medium pot over medium-high heat. Add mushrooms and carrot; season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. • Add a 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 noodles to large pot of boiling 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 meatballs are done, reduce broth to a low simmer; add meatballs and any roasting juices from baking sheet. Cook until flavors have combined, 2-3 minutes. • Taste broth and season generously with salt and pepper.