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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired japanese ready in about 125 minutes pairs pork leg bones, water, inches 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 110 min Serves 4 Japanese cuisine 650 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pressure-Cooked Tonkotsu Shoyu Ramen with Slow-Simmered Pork Broth take to make?

Total time is about 125 minutes (15 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pressure-Cooked Tonkotsu Shoyu Ramen with Slow-Simmered Pork Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork leg bones from drying out.

Can I substitute ingredients in Pressure-Cooked Tonkotsu Shoyu Ramen with Slow-Simmered Pork Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pressure-Cooked Tonkotsu Shoyu Ramen with Slow-Simmered Pork Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pressure-Cooked Tonkotsu Shoyu Ramen with Slow-Simmered Pork Broth?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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