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Picture of homemade Tonkotsu ramen with chashu pork belly and soft boiled eggs.

Instant Pot Tonkotsu Ramen

Instant Pot Tonkotsu Ramen has a broth that is bursting with flavors! Served with chashu pork, ramen noodles soft boiled eggs, miso tare, and mushrooms!
Course Main Course
Cuisine Japanese
Keyword Instant Pot Tonkotsu Ramen
Prep Time 14 hours
Cook Time 3 hours
Total Time 17 hours
Servings 4 bowls
Calories 709kcal
Author Catalina Castravet


Tonkotsu Ramen Broth:

  • 3 lbs pork bones with some meat on them - I used rib bones
  • 1 onion peeled and halved
  • 4 cloves garlic
  • 1 inch ginger root peeled

Tonkotsu Ramen:

  • 8 cups Tonkotsu pork broth
  • 12 oz dried ramen noodles high quality
  • 4 large eggs
  • 3 oz dried shiitake mushrooms hydrated
  • 1/2 cup bamboo shoots
  • 1/2 cup sweet corn
  • 1/2 cup green onions thinly sliced

Chashu Pork Belly:

  • 2 lb pork belly rolled and tied
  • 1/4 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup mirin
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 4 cloves garlic minced
  • 2 green onions coarsely chopped
  • 1 tablespoon sesame oil

Miso Tare

  • 1/2 cup shiro miso
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1 1/2 teaspoons kosher salt


Tonkotsu Ramen Broth:

  • Place the pork bones in a large stockpot, cover with cold water and chill for 12 hours.
  • Place a large saucepan over medium-high heat and add 3 cups of water to a boil.
  • In the meantime, transfer the pork bones to the instant pot, select Sauté on High, and add the boiling water to the IP. Simmer the bones for 10 minutes.
  • Press cancel.
  • Carefully drain the water, transfer the bones to a large bowl of cold water, and remove any fat.
  • Rinse the inner pot.
  • Add the onion, garlic, and ginger, then add the bones back into the Instant Pot. Fill the pot with water to the 3⁄4 fill line.
  • Secure the lid, point the valve to sealed and cook on manual high pressure for 90 minutes, then allow the pressure to naturally release
  • Remove the lid and serve the broth as is or with toppings.

Chashu Pork Belly:

  • Combine the pork with the soy, sake, mirin, sugars, garlic, sesame oil, and green onions in a large Ziploc bag.
  • Stick a straw in the bag and seal the Ziploc bag up against it, sucking as much air as possible, this way the straw is the only opening for air.
  • Sous vide the pork for 10-11 hours at 170F.
  • Remove pork from the Ziploc bag, and discard the marinade.
  • Let the chashu pork belly cool completely, before slicing into 1/8 inches thick slices. Set aside.

Miso Tare:

  • Combine all ingredients in a small saucepan and simmer on low heat for about 5 minutes.

Medium Boiled Eggs:

  • Place the eggs in a small saucepan over medium heat and add water to cover the eggs. Bring to a boil. Boil the large eggs for 6 minutes 30 seconds.
  • Submerge the eggs into cold water to chill. Peel and set aside.
  • Cut in half before adding to the ramen.

Assemble the Tonkotsu Ramen:

  • Boil the ramen noodles per package instructions.
  • Cook the mushrooms alongside the noodles, you just need to add them to hot water to soften them. Drain them once softened. – you just want them softened.
  • Place a non-stick skillet over medium heat, add just a little oil and gently fry the pork slices, just enough to lightly brown them on both sides.
  • Add 1/4 of the miso tare to the bottom of four soup bowls.
  • Ladle in about 1/2cup - 1 cup of the tonkotsu broth into each bowl and stir to combine.
  • Add some noodles and another 1 1/2 cups of the tonkatsu broth per bowl.
  • Top with the medium soft boiled egg, mushrooms, sweet corn, bamboo shoots, chashu pork slices, and chopped green onions.



Calories: 709kcal | Carbohydrates: 121g | Protein: 45g | Fat: 146g | Saturated Fat: 53g | Cholesterol: 327mg | Sodium: 5180mg | Potassium: 1210mg | Fiber: 8g | Sugar: 29g | Vitamin A: 525IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 7mg