1. If using, cut roots off scallions and discard. Cut an additional 1 inch off scallion bottoms, splitting the white and green sections. Leave the white bottoms whole, and thinly slice the green tops. Set aside.

2. Place pork chops, miso paste,* ginger, garlic and white scallion bottoms, if desired, into a slow cooker or Instant Pot. Add 6 cups of water and season with a pinch of salt and pepper, if desired.

3. If using a slow cooker, cook on high for 2 hours and 30 minutes. Cook pork until internal temperature reaches 145° F, followed by a 3-minute rest.

If using an Instant Pot, seal properly and select the MEAT/STEW setting. Once cook time is over and the cooking cycle beeps to signal that it’s complete, place a towel over the release valve and move to the VENTING position (Quick Release). Carefully remove the towel and allow steam to release. Carefully remove the lid; allow steam to escape away from you. Cook pork until internal temperature reaches 145° F, followed by a 3-minute rest.

4. Carefully remove pork chops from broth and place on a cutting board. Separate the meat from the bones using two forks; discard bones. Break the meat into small chunks and set aside.

5. Carefully strain broth into a heat-safe bowl; return broth to slow cooker or Instant Pot. Keep the slow cooker on high setting or Instant Pot on SAUTÉ setting.

6. Carefully add pork chunks back into the strained broth. Stir in ramen noodles and frozen vegetables. Cook 5-7 minutes until noodles are soft and vegetables are tender.

7. Stir in peanut butter, soy sauce and rice vinegar. Cook, stirring for another 2-3 minutes until peanut butter dissolves.

8. Divide ramen evenly among 4 bowls. Serve topped with green tops of scallions, chili crisp and sesame seeds, if desired.