Step 1

Combine the pork, 1 tablespoon soy sauce, the grated ginger, scallion whites, rice wine, cornstarch, and sesame oil in a medium bowl and mix gently by hand, like you would a meatloaf. Make sure to squeeze all the ingredients together and combine well. Spoon about two tablespoons of the mixture into your hands and roll it up into a ball. Set aside and repeat until there is no more pork mixture (about 14 meatballs).

Step 2

In a 4-quart saucepan, bring the chicken broth, water, bouillon cubes, remaining 2 tablespoons of the soy sauce and sliced ginger to a boil over medium heat. Reduce the heat to low and let ginger steep for about 10 minutes.

Step 3

Meanwhile, heat a separate large pot over medium-high flame, add the meatballs and cook until nicely browned; about 10 minutes. Set aside in a warm place, while preparing the noodles.

Step 4

Remove the ginger from the broth with a slotted spoon or small sieve (I had a few brown bits and scallions from the meatballs floating around too).

Step 5

Raise the heat to a lively simmer, add both packages of Ramen noodles (I like them long, but feel free to break them up.) Cook for 2 minutes.

Step 6

After 2 minutes, carefully drop the meatballs into the broth. Simmer on low for 2 more minutes.

Step 7

Divide the meatballs and noodles among serving bowls, then ladle some broth in as well.

Step 8

Divide the cabbage and mushroom slices among the bowls. Sprinkle with the scallion greens and an optional dabble of Sriracha. Serve hot.