Shoyu-Style Beef Meatball Ramen

In a medium bowl, combine half the panko with chicken stock concentrate and 2 TBSP water (for 4 servings, use all the panko and 4 TBSP water). Add beef, scallion whites, 1 tsp chopped ginger (1½ tsp for 4), ½ tsp salt (1 tsp for 4), and pepper. Mix to combine, then form into 10-12 1½-inch meatballs (20-24 meatballs for 4).

Heat a drizzle of oil in a large pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, 7-8 minutes. (Avoid crowding the pot! Cook meatballs in batches if necessary.) Transfer meatballs to a plate. (Meatballs will finish cooking in the next step.) Reserve pot.

Heat a drizzle of oil in empty pot used for meatballs over medium heat. Add carrot and cook, stirring occasionally, until slightly softened but not browned, 2-3 minutes. Stir in remaining chopped ginger and cook until fragrant, 30 seconds. Add 3½ cups water (7 cups for 4 servings), mushroom stock concentrates, veggie stock concentrates, soy sauce, and1 tsp salt (2 tsp for 4). Bring to a boil, then reduce to a simmer.

Return meatballs to same pot and cook until meatballs are cooked through, 2-3 minutes. Season with salt to taste if necessary. Add three-quarters of the ramen noodles (use one and a half packages for 4 servings; save remaining ramen for another use) and cook, stirring, until noodles are softened, 1 minute more.