instant ramen noodles or 3 (10-oz.)
Form mixture into 112-inch balls.
Heat canola oil in a large pot or Dutch oven over medium-high.
Photo: Caitlin Bensel
Transfer to a plate; set aside.
Heat remaining 112 tablespoons sesame oil in pot over medium.
Add remaining sliced scallions and ginger.
Cook, stirring often, until fragrant, about 1 minute.
Whisk a ladleful of warm broth with miso in a small bowl until smooth; stir into soup.
Add noodles and meatballs and bring to a simmer.
Cook until noodles are just tender and meatballs are cooked through, about 2 minutes.
Add bok choy and simmer until just wilted, about 2 minutes.
Top each serving with nori and scallions.
