Instant Pot Ramen

Description

Recipe makes a very thick, rich stock that can get watered down. I froze it in chunks and just heat them up as needed to make bowls of ramen.

Instant Pot Ramen
Ingredients
  • Soup:
  • 2lbs pork feet or pork neck bones
  • 2-4lbs pork femurs or other bony pork meat
  • 3L water
  • 12 garlic cloves, smashed
  • 10g ginger, sliced into coins
  • 1/2 an onion, cut into chunks
  • 2 green onions
  • Tare:
  • 450g water
  • 100g mirin
  • 50g sake
  • 14g kombu
  • 12g dried porcini (or other mushroom)
  • 12g sababushi or katsuo
  • 450g soy sauce
  • 60g salt
  • 20g sugar
  • 30g MSG
  • Toppings:
  • Chashu
  • Eggs
  • Green onions
Directions
  1. Soup:
  2. Roast bones on a sheet pan for 40min at 425F, rotating halfway through until browned thoroughly
  3. Add roasted bones and water to an instant pot, deglaze the roasting pan, scraping up the fond, and add to instant pot
  4. Cover, bring to high pressure, cook 2 hours
  5. Fast release the pot to vent the pressure, add aromatics, and hit sautee setting to boil the soup. Boil for 1 hour, stirring and mashing to incorporate and dig out marrow from bones
  6. Strain the soup
  7. Allow to cool and store in the fridge
  9. Tare:
  10. Combine the water, mirin, sake, kombu, mushrooms, and sababushi in saucepan
  11. Bring to 140F, cover, turn off the heat, and let steep for 30min
  12. Discard the kombu
  13. Bring the pot to a boil, boil for 5minutes to remove residual alcohol
  14. Add the remaining ingredients, whisk to combine and dissolve and bring to a boil again
  15. Turn off the heat and allow to cool another 30minutes
  16. Strain and reserve up to 6 months in the fridge