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PRE-SIMMER: Heat a medium saucepan over high heat. Sear the ground meat for 3 minutes or until it has browned. Lower the heat to medium. Add the Sichuan peppercorns and let them bloom for 15 seconds or until fragrant. Add the water, miso, and seasoning sachet.
SIMMER: Bring the soup to a simmer. Add the noodle cake and silken tofu. Cook, breaking up the silken tofu with a spoon, for 2 minutes or until your desired doneness.
FINISH: Add the chili crisp and stir to incorporate it into the soup. Pour the ramen into a bowl and top with the scallion. Serve immediately.