Step 1

Wash and dry produce. Trim ends from zucchini. Shave zucchini lengthwise into ribbons using a peeler, rotating as you go, until you get to the seedy core; discard core. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. In a medium bowl, toss veggie ribbons with 1 packet of ponzu (2 packets for 4 servings), salt, and pepper. Set aside to marinate, stirring occasionally.

Step 2

In a second medium bowl, combine beef*, panko, garlic powder, 2 packets of ponzu, 1 veggie pho stock concentrate, half the scallion greens (save the rest for serving), 3 TBSP water, ¾ tsp sugar, ¼ tsp salt, and pepper. (For 4 servings, use 2 veggie pho stock concentrates, 4 packets of ponzu, 6 TBSP water, 1¼ tsp sugar, and ½ tsp salt.) Form into 6 evenly-sized meatballs (12 meatballs for 4).

Step 3

Heat a drizzle of oil in a medium pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 3-6 minutes (they’ll finish cooking in step 5). (For 4 servings, you may need to work in batches.) Transfer to a plate. Wipe out any burnt bits in pot if needed.

Step 4

Return same pot to medium-high heat. (TIP: If pan seems dry, add a drizzle of oil.) Add ginger and scallion whites; cook until fragrant, 30 seconds. Stir in 4 cups water (8 cups for 4 servings), beef stock concentrate, and remaining veggie pho stock concentrates; bring to a boil.

Step 5

Once broth begins to boil, add meatballs along with any juices from plate. Reduce heat to a low simmer and cover. Cook until flavors meld, 8-10 minutes. Taste and season generously with salt and pepper.

Step 6

Divide zucchini and carrot ribbons between bowls; top with meatballs and as much broth as you like. (You may have some broth left over—seconds!) Top with scallion greens, a big squeeze of lime juice, and chili flakes to taste. Serve with remaining lime wedges on the side.