Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.

Pat steak* dry with paper towels and season all over with garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned, 3-4 minutes per side (it’ll finish cooking in Step 5). Transfer to a cutting board.

Once water is boiling, add noodles to pot. Cook, stirring, until tender, 2 minutes.

Drain, then toss noodles with a drizzle of oil. Reserve pot.

Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add mushrooms and a pinch of salt; cook, stirring occasionally, until browned and softened, 3-5 minutes. Add scallion whites and ginger and cook, stirring, until fragrant, 30 seconds.

Stir in 3½ cups water (7 cups for 4 servings), pork ramen stock concentrate, pho stock concentrates, and beef stock concentrate. Bring to a boil, then reduce heat to low. Stir in bok choy and napa cabbage. Cover and simmer until tender, 3-5 minutes.

Quarter lime. Pick cilantro leaves from stems.

Very thinly slice steak against the grain.

Add sliced steak to broth and cook to desired doneness, 2-3 minutes. Turn off heat; stir in juice from half the lime. Taste and season with salt.

Divide noodles and sliced steak between large soup bowls; pour broth over top.

Drizzle soup with hoisin and as much Sriracha as you like. Garnish with scallion greens and cilantro. Serve with remaining lime wedges on the side.