Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Heat a drizzle of oil in a large pot over medium-high heat. Add pork* and scallion whites; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 2 minutes (it’ll finish cooking in Step 3).

To pot with pork mixture, add 3½ cups water, chicken stock concentrates, pork ramen stock concentrates, and half the soy sauce (7 cups water and all the soy sauce for 4 servings); cover and bring to a simmer.

Meanwhile, in a small microwave-safe bowl, combine sesame seeds, garlic, half the sesame oil (all for 4), a drizzle of oil, a big pinch of salt, and as many chili flakes as you like. Cover with plastic wrap and microwave until fragrant, 30 seconds.

Once broth is simmering, reduce heat under pot to medium. Add noodles, bok choy and napa cabbage, and spinach; simmer, stirring, until noodles are tender and pork is cooked through, 2 minutes.

Taste and season with salt and pepper if desired.

Divide ramen between large soup bowls. Stir in as much chili garlic oil as you like.

Top with scallion greens and a few crispy onions. Serve. TIP: Don’t add all the onions just yet! Add them as you eat to keep them nice and crispy.