Pressure-Cooked Tonkotsu Shoyu Ramen with Chashu Pork

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rich and savory Tonkotsu shoyu ramen featuring a creamy pork bone broth pressure-cooked to tender perfection, topped with melt-in-your-mouth chashu pork and fresh scallions. This Japanese recipe, ready in about 225 minutes, pairs pork leg bones, pork trotters, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs pork leg bones
• 2 lbs pork trotters
• 12 cups water
• 2 inches ginger, sliced
• 6 garlic cloves, smashed
• 4 stalks green onions, white parts
• 1 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tbsp white miso paste
• 2 tsp kosher salt
• 4 servings thin ramen noodles
• 1 lb pork belly for chashu
• 1/2 cup scallions, thinly sliced
• 4 soft boiled eggs
• 4 nori sheets

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Instructions

1. Step 1: Rinse 4 lbs pork leg bones and 2 lbs pork trotters under cold water, then place them in a large pressure cooker with 12 cups water, 2-inch sliced ginger, 6 smashed garlic cloves, and 4 stalks white parts of green onions. Seal and cook on high pressure for 3 hours to extract creamy tonkotsu broth.
2. Step 2: While broth cooks, prepare chashu pork by rolling 1 lb pork belly into a log, tying with kitchen twine, then simmering in a mixture of 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tbsp sugar, and 2 smashed garlic cloves over low heat for 2 hours until tender.
3. Step 3: After pressure cooking, carefully release pressure and strain broth through a fine mesh. Stir in 1 cup soy sauce, 2 tbsp white miso paste, and 2 tsp kosher salt; keep warm.
4. Step 4: Cook 4 servings of thin ramen noodles in boiling water for 2-3 minutes until just tender, then drain.
5. Step 5: Slice chashu pork into thin rounds. Assemble ramen bowls with noodles, ladle hot broth over, then top each with sliced chashu, 1/2 cup thinly sliced scallions, a soft boiled egg halved, and a sheet of nori.
6. Step 6: Serve immediately, enjoying the balanced creamy pork broth with savory soy undertones and tender pork toppings.