Pressure Cooker Tonkotsu Ramen
A rich, creamy, and collagen-packed pork bone broth achieved in a fraction of the traditional time using high pressure.
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Hands-free mode with voice commands & timers
Ingredients
- 3 lbs Pork neck bones or trotters
- 8 cups Water
- 1 large Onion, halved
- 6 pieces Garlic cloves, smashed
- 2 inch piece Fresh ginger, sliced
- 4 stalks Green onions
- 4 servings Ramen noodles (fresh or dried)
- 4 tbsp Soy sauce or Ramen Tare
- 2 pieces Soft-boiled eggs (Ajisuke Tamago)(optional)
- 8 slices Chashu pork slices(optional)
Instructions
- 1
Place pork bones in a large pot, cover with cold water, bring to a boil for 10 minutes, then drain and rinse bones thoroughly to remove grey scum.
- 2
Scrub the blanched bones to remove any dark marrow or blood bits; this ensures a white, creamy broth.
- 3
Place the clean bones, onion, garlic, ginger, and green onions into the pressure cooker and add 8 cups of fresh water.
- 4
Seal the lid and cook on High Pressure for 90 minutes, then allow a natural pressure release for 20 minutes.
- 5
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
- 6
Optional: Use an immersion blender for 1 minute to emulsify the fat into the broth for extra creaminess.
- 7
Boil ramen noodles according to package instructions in a separate pot.
- 8
Place 1 tablespoon of tare or soy sauce in each bowl, pour in the hot broth, add noodles, and top with pork, eggs, and scallions.
Nutrition per Serving
650
Calories
35g
Protein
55g
Carbs
32g
Fat
2g
Fiber
4g
Sugar
1450mg
Sodium
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