What you’ll need:
Ramen soup base (the seasoning packet from instant ramen, soy sauce flavor is fine)

Grate the ginger and garlic.

What you’ll need:
Meatballs (see Recipe ID: 19485006; frozen is fine; you can also use pork)

Slice the green onion on the diagonal and cut the garlic chives into 2-inch pieces. Trim the roots from the bean sprouts and enoki mushrooms, and separate them.

Cut the tofu into bite-sized pieces. Use either silken or firm tofu, as you prefer.

Soak the dried kuzukiri noodles to rehydrate. Gently rinse the oysters in ice water.

Combine all the ◾️-marked ingredients in a pot and bring to a gentle boil. Add the meatballs. Remove the seeds from the chili pepper and slice it into rings with kitchen scissors.

Add the green onion, enoki mushrooms, tofu, bean sprouts, oysters, kuzukiri noodles, and garlic chives. Cover and cook over high heat until steam rises—then it’s ready!

The leftover soup is amazing for making curry hot pot!

See Recipe ID: 20181901