For an even richer broth, add a piece of kombu (dried kelp) during the pressure cooking stage. Remove after cooking. Adjust the amount of soy sauce and miso to your taste. Start with the recommended amounts and add more as needed. Feel free to add other toppings to your ramen, such as soft-boiled eggs, scallions, nori (dried seaweed), or chili oil.
Instant Pot Tonkotsu Ramen Broth
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PREP TIME20 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs
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SERVING4 People
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VIEWS18
Experience the rich, umami depth of authentic Tonkotsu Ramen in a fraction of the time! This Instant Pot method unlocks the creamy, collagen-rich flavor of traditional pork bone broth, delivering a restaurant-quality base for your ramen bowls without the day-long simmer.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol67 mg
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Fiber1 g
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Protein15 g
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Saturated Fat12 g
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Sodium879 mg
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Sugar2 g
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBlanch the Bones: In a large pot, submerge pork bones in water. Bring to a vigorous boil for 5 minutes to remove impurities. (5 minutes)
02
StepRinse Thoroughly: Drain bones in a colander and rinse under cold water until the water runs clear. This step is crucial for a clean-tasting broth.
03
StepSauté Aromatics: Using the Instant Pot's Sauté function, heat olive oil. Add leeks, onion, and garlic, and sauté until softened and lightly browned, about 7-10 minutes. (7-10 minutes)
04
StepPressure Cook: Place the blanched pork bones on top of the aromatics in the Instant Pot. Add 4 cups of water. Seal the lid, ensuring the vent is set to 'Sealing'. Cook on high pressure for 45 minutes. (45 minutes)
05
StepNatural Pressure Release: Allow the pressure to release naturally (10-40 minutes) for the richest flavor. Alternatively, you can manually release the pressure, but be cautious of splattering.
06
StepStrain and Reserve: Carefully remove the inner pot and strain the broth through a cheesecloth-lined colander into a large saucepan. Reserve any meat clinging to the bones.
07
StepSeason and Infuse: Season the strained broth with salt and pepper. Add dashi granules and the remaining 1 cup of water. Stir in soy sauce.
08
StepMiso Bloom: In a separate bowl, whisk 1/3 cup of the hot broth with the shiro miso until smooth and fully dissolved. This 'blooming' technique prevents clumping.
09
StepSimmer and Finish: Return the miso mixture to the saucepan. Gently simmer the broth over medium-low heat for 10 minutes, being careful not to boil. Stir in the spinach during the last minute to wilt. (10 minutes)
10
StepNoodle Prep: Meanwhile, cook ramen noodles according to package directions (usually about 2 minutes). Drain and rinse.
11
StepAssemble and Serve: Place a portion of noodles in a bowl. Ladle the hot tonkotsu broth over the noodles. Garnish with reserved pork meat and spinach. Serve immediately.
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Alta Kozey
Jun 28, 2025I added a little ginger and garlic to the sautéed aromatics for an extra layer of flavor. It was amazing!
Anderson Dach
Jun 22, 2025The broth was incredibly flavorful and creamy. The miso blooming technique made a huge difference!
Aaron Johnston
Jun 14, 2025This recipe is a lifesaver! I can finally enjoy tonkotsu ramen at home without spending all day in the kitchen.