Shrimp, Mushroom & Soy Ramen

• Once water is boiling, add noodles to pot. Cook, stirring, until just softened, 1-2 minutes. • Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil.

Rinse shrimp* under cold water, then pat dry with paper towels, or open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in pot used for noodles over medium-high heat. Add shrimp or chicken; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.

• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and half the garlic. Cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.

Use pot used for shrimp or chicken here.

• Stir 3 cups water (6 cups for 4 servings), hoisin, miso sauce concentrates, and pho stock concentrates into pot with aromatics. Bring to a boil, then cover and reduce heat to low. TIP: Taste broth and season with salt if desired. • Simmer, covered, until ready to serve.

• While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, remaining garlic, and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add soy sauce; stir to coat.

Transfer shrimp or chicken to pan along with soy sauce; stir until combined and warmed through.