Pressure-Cooked Tonkotsu Shoyu Ramen with Slow-Simmered Pork Broth

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

This rich Tonkotsu Shoyu Ramen features a creamy pork bone broth pressure-cooked for depth, combined with a savory soy-based tare and tender chashu pork slices. This Japanese recipe, ready in about 125 minutes, pairs pork leg bones, water, ginger, sliced 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
• 12 cups water
• 2 inches ginger, sliced
• 6 garlic cloves, smashed
• 4 scallions, white parts only
• 1/2 cup soy sauce (shoyu)
• 1/4 cup mirin
• 1/4 cup sake
• 1 tbsp sugar
• 12 oz thin ramen noodles
• 8 oz chashu pork belly slices
• 4 soft-boiled eggs, halved
• 1/2 cup corn kernels
• 2 tbsp scallions, thinly sliced green parts
• 4 nori sheets
• 1/4 tsp white pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 4 lbs pork leg bones, 2-inch sliced ginger, 6 smashed garlic cloves, and 4 scallion whites into a large pressure cooker with 12 cups water. Seal and cook at high pressure for 90 minutes to extract a creamy broth.
2. Step 2: Release pressure, strain broth through a fine sieve, discarding solids, and skim off excess fat to retain creaminess but avoid greasiness.
3. Step 3: In a separate saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, and 1 tbsp sugar. Heat gently until sugar dissolves to make the shoyu tare seasoning.
4. Step 4: Bring broth back to a simmer, add the prepared tare, and season with 1/4 tsp white pepper. Adjust seasoning to taste.
5. Step 5: Cook 12 oz thin ramen noodles in boiling water for 2-3 minutes until tender but firm, then drain.
6. Step 6: Divide noodles into 4 bowls, ladle hot broth over them, and top with 8 oz sliced chashu pork belly, 4 halved soft-boiled eggs, 1/2 cup corn kernels, 2 tbsp thinly sliced green scallions, and 1 nori sheet per bowl.