Instant Pot Tonkotsu Ramen Broth

Recipe View Blanch the Bones: In a large pot, submerge pork bones in water. Bring to a vigorous boil for 5 minutes to remove impurities. (5 minutes)

Recipe View Rinse Thoroughly: Drain bones in a colander and rinse under cold water until the water runs clear. This step is crucial for a clean-tasting broth.

Recipe View Sauté Aromatics: Using the Instant Pot's Sauté function, heat olive oil. Add leeks, onion, and garlic, and sauté until softened and lightly browned, about 7-10 minutes. (7-10 minutes)

Recipe View Pressure Cook: Place the blanched pork bones on top of the aromatics in the Instant Pot. Add 4 cups of water. Seal the lid, ensuring the vent is set to 'Sealing'. Cook on high pressure for 45 minutes. (45 minutes)

Recipe View Natural Pressure Release: Allow the pressure to release naturally (10-40 minutes) for the richest flavor. Alternatively, you can manually release the pressure, but be cautious of splattering.

Recipe View Strain and Reserve: Carefully remove the inner pot and strain the broth through a cheesecloth-lined colander into a large saucepan. Reserve any meat clinging to the bones.

Recipe View Season and Infuse: Season the strained broth with salt and pepper. Add dashi granules and the remaining 1 cup of water. Stir in soy sauce.

Recipe View Miso Bloom: In a separate bowl, whisk 1/3 cup of the hot broth with the shiro miso until smooth and fully dissolved. This 'blooming' technique prevents clumping.

Recipe View Simmer and Finish: Return the miso mixture to the saucepan. Gently simmer the broth over medium-low heat for 10 minutes, being careful not to boil. Stir in the spinach during the last minute to wilt. (10 minutes)

Recipe View Noodle Prep: Meanwhile, cook ramen noodles according to package directions (usually about 2 minutes). Drain and rinse.

Recipe View Assemble and Serve: Place a portion of noodles in a bowl. Ladle the hot tonkotsu broth over the noodles. Garnish with reserved pork meat and spinach. Serve immediately.