Recipes

• 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.
• 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.

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.

• 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.
• 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.
• 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.
• Stir in peanut butter, soy sauce and rice vinegar. Cook, stirring for another 2-3 minutes until peanut butter dissolves.
• Divide ramen evenly among 4 bowls. Serve topped with green tops of scallions, chili crisp and sesame seeds, if desired.