Instant Pot Tonkotsu Ramen Broth
This recipe uses an Instant Pot to create a rich and creamy Tonkotsu ramen broth in a fraction of the traditional time. Pork bones are browned and pressure-cooked with aromatics and dashi, then seasoned with soy sauce and miso. Served with fresh spinach and ramen noodles, it's a deeply flavorful Japanese comfort meal.
Equipment
- 1 Instant Pot Essential for pressure cooking the broth.
- 1 Large Saute Pan For browning the pork bones and sautéing aromatics (or use Instant Pot sauté function).
- 1 Chef's knife For chopping vegetables and mincing garlic.
- 1 Cutting Board
- 1 Fine-Mesh Sieve or Colander For straining the broth to achieve a clear, smooth texture.
Ingredients
Main
- 1 pound pork bones with meat
- 1 tablespoon olive oil
- 2 small leeks chopped
- 1 onion roughly chopped
- 3 large cloves garlic minced
- 5 cups water divided
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dashi granules
- 1 tablespoon soy sauce
- 1 tablespoon shiro miso white fermented soybean paste
- 0.25 cup fresh spinach
- 2 3 ounce packages ramen noodles, or to taste
Instructions
- Prepare ingredients: Roughly chop leeks and onion, and mince the garlic.
- Brown the pork bones: Heat olive oil in a large sauté pan over medium-high heat (or use the Instant Pot's 'Sauté' function). Brown the pork bones thoroughly on all sides until deeply caramelized. Remove bones and set aside.
- Sauté aromatics: In the same pan, add chopped leeks, onion, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes.
- Pressure cook broth: Return browned pork bones to the Instant Pot (or transfer everything to it if using a separate pan). Add 5 cups of water, salt, and ground black pepper.
- Seal and cook: Secure the Instant Pot lid, set the vent to 'Sealing', and select 'Manual' or 'Pressure Cook' on high pressure for 90 minutes.
- Release pressure: Once cooking is complete, allow for a natural pressure release for 15-20 minutes, then quick release any remaining pressure.
- Strain broth: Carefully open the lid. Strain the broth through a fine-mesh sieve or colander, discarding the solids. Return the clear broth to the Instant Pot.
- Season broth: Add dashi granules, soy sauce, and shiro miso to the strained broth. Stir until the miso is fully dissolved and the broth is well combined and hot.
- Cook noodles & spinach: In a separate pot, cook ramen noodles according to package directions. Add fresh spinach to the hot broth just before serving, allowing it to wilt.
- Serve: Divide cooked ramen noodles into serving bowls, ladle the hot Tonkotsu broth over them, ensuring the wilted spinach is included. Serve immediately.
Notes
To achieve the authentic creamy, opaque tonkotsu broth, ensure thorough browning of the pork bones before pressure cooking; this caramelization is key for deep flavor. While the Instant Pot expedites the process, for a truly rich, emulsified broth, an extended simmer (or a second pressure cook cycle after skimming) can enhance the breakdown of collagen. Consider adding a small amount of rendered pork fat or a tablespoon of neutral oil to the broth if it lacks richness. Adjust seasoning (salt, soy, miso) at the very end to taste. For serving, elevate the dish with traditional toppings like ajitama (marinated soft-boiled egg), sliced scallions, or nori for a complete ramen experience.