If using ground beef, briefly brown it in a skillet over medium-high heat until broken up and slightly caramelized, about 5 minutes. Drain any excess fat. If using chicken thighs, skip this step or brown for added flavor.

Place the browned beef (or chicken thighs) into the basin of your slow cooker. Pour in the chicken or beef broth, soy sauce, brown sugar, sesame oil, and black pepper.

Stir in the minced garlic and grated fresh ginger.

Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the flavors have melded and the meat is tender.

If using chicken thighs, remove them from the slow cooker and shred using two forks. Return the shredded chicken to the broth.

Increase the heat to HIGH if necessary. Add the frozen stir-fry vegetables (if using) and the ramen noodles, ensuring they are submerged in the broth.

Cook for 10-15 minutes, or until the noodles are tender. Ladle into bowls and top with desired garnishes like soft-boiled eggs, scallions, sriracha, or sesame seeds.