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).
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.
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.
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).
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.
After 2 minutes, carefully drop the meatballs into the broth. Simmer on low for 2 more minutes.
Divide the meatballs and noodles among serving bowls, then ladle some broth in as well.
Divide the cabbage and mushroom slices among the bowls. Sprinkle with the scallion greens and an optional dabble of Sriracha. Serve hot.
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