For the Spicy Miso Beef Ramen (InstantPot Method):

1. Trim any excess fat off the pot roast and cut into 1½” cubes. Pat dry and season generously with salt.
2. Set your Instant Pot to the Sauté function and, once hot, drizzle in avocado oil.
3. Add the beef in a single layer, working in batches to avoid overcrowding. Sear for about 5 minutes or until a golden brown crust forms, then flip and cook another 2–4 minutes until browned all over. Remove the beef and set aside.
4. Add the shallot, ginger, and garlic to the pot and sauté for 1 minute.
5. Stir in the miso paste and cook for another 1–2 minutes, stirring often, until fragrant.
6. Add the tahini, white pepper, and sake to deglaze the pan, scraping up any browned bits with a wooden spoon.
7. Return the beef to the pot and pour in the chicken stock. Stir to combine.
8. Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.
9. Once cooking is complete, allow a 10-minute natural release, then carefully quick-release any remaining pressure.
10. While the beef cooks, prepare your ramen egg:
    1. Bring a small pot of water to a boil.
    2. Gently lower in the egg with a slotted spoon and boil for 7½ minutes.
    3. Transfer to an ice water bath for 2–3 minutes, then peel.
11. When the beef is done, remove the lid carefully. Discard the ginger, shallots, and garlic. Remove the beef and set aside to shred. Skim off any excess oil if desired.
12. Bring a separate pot of water to a boil and cook the ramen noodles according to package directions. Drain and set aside.
13. Switch the Instant Pot back to Sauté. Add the mushrooms and cook for about 3 minutes.
14. Stir in the bok choy and chili garlic sauce or sriracha. Cook for another 2 minutes, until the bok choy is tender but still bright green.
15. Divide the ramen noodles and shredded beef among serving bowls. Slice the ramen eggs in half lengthwise and add one half to each bowl.
16. Ladle the hot broth and vegetables over top. Garnish with sesame seeds, sliced green onions, and togarashi if desired.
17. Serve immediately, or store the broth, noodles, and eggs separately if prepping ahead.

For the Spicy Miso Beef Ramen (Stove Top Method):

1. Trim any excess fat off the pot roast and cut into 1½” cubes. Pat dry and season generously with salt.
2. Heat avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add the beef in a single layer, working in batches to avoid overcrowding. Sear for about 5 minutes or until a golden brown crust forms, then flip and cook another 2–4 minutes until browned all over. Remove the beef and set aside.
4. Add the shallot, ginger, and garlic to the pot and sauté for 1 minute.
5. Stir in the miso paste and cook for another 1–2 minutes, stirring often, until fragrant.
6. Add the tahini, white pepper, and sake to deglaze the pan, scraping up any browned bits with a wooden spoon.
7. Return the beef to the pot and pour in the chicken stock. Stir to combine, bring to a boil, then reduce the heat to low.
8. Cover and simmer gently for about 2–2½ hours, or until the beef is fork-tender and shreds easily.
9. While the beef cooks, prepare your ramen egg:
   1. Bring a small pot of water to a boil.
   2. Gently lower in the egg with a slotted spoon and boil for 7½ minutes.
   3. Transfer to an ice water bath for 2–3 minutes, then peel.
10. When the beef is done, remove and discard the ginger, shallots, and garlic. Remove the beef and set aside to shred. Skim off any excess oil from the broth if desired.
11. Bring a separate pot of water to a boil and cook the ramen noodles according to package directions. Drain and set aside.
12. Add the mushrooms to the broth and cook over medium heat for about 3 minutes.
13. Stir in the bok choy and chili garlic sauce or sriracha, cooking for another 2 minutes, until the bok choy is tender but still bright.
14. Divide the ramen noodles and shredded beef among serving bowls. Slice the ramen eggs in half lengthwise and add one half to each bowl.
15. Ladle the hot broth and vegetables over top. Garnish with sesame seeds, sliced green onions, and togarashi if desired.
16. Serve immediately, or store the broth, noodles, and eggs separately if prepping ahead.