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Course Main Course
Cuisine Japanese
Keyword Asian noodles
Total Time 7 hours
Servings 2
Author Cherry on My Sundae



  • 2 lb pork bones
  • 1 lb chicken feet
  • 2 inch ginger knob smashed
  • 6 scallions white ends only
  • 6 cloves garlic smashed

Shoyu tare

  • ½ cup soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon sake
  • 1 garlic minced
  • 2 teaspoon ginger minced
  • 1 scallion white end only
  • 2x2 inch kombu
  • 1 ounce bonito flakes


  • 4 ounces pork belly cut into bite-size chunks
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • ¼ cup all-purpose flour
  • 3 cups pork broth
  • 3 tablespoon tare
  • ½ cup bonito flakes
  • 1 tablespoon dried sardine powder
  • ½ teaspoon salt

Remaining ingredients

  • 2 packets thick ramen noodles
  • 6 ounces chashu
  • 2 soft boiled eggs
  • ½ cup thinly shaved red onion
  • 2 lime wedges
  • 2 tbsp chopped scallions


  • Make the stock. Rinse pork bones and chicken feet and place them in the instant pot. Cover the bones with water and set to pressure cook on high for 10 minutes. Release the steam and strain the bones. Rinse the bones with cold water and wash the instant pot. Place the bones back into the pot with the ginger, scallion ends, and garlic. Fill the pot with enough water to rise 2 inches above the ingredients. Set instant pot to pressure cook on high for 1 hour.
  • Release the pressure and open the instant pot. Stir the bones, breaking apart any that are soft enough to break. Continue to cook on high for 1 hour. Release the pressure and stir the bones again, trying to break down the bones. Repeat this for a total of 6 hours. Strain the stock, discarding the bones but keeping any chunks of meat that remains.
  • Make the tare. Combine all ingredients for the tare in a small saucepot and bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes. Strain, discarding ingredients. Let cool.
  • Heat a medium saucepot over medium-high heat. Add pork belly chunks and cook until browned, about 3 minutes. Add garlic, ginger, and flour, stirring to coat. If your pork belly is lean and the pot is too dry, add 2 tablespoon oil.
  • Add 3 cups stock along with any reserved meat chunks, 3 tablespoon tare, ½ cup bonito flakes, and 1 tablespoon dried sardine powder. Bring to a simmer and cook for 10 minutes or until thickened, stirring occasionally. Season the tsukemen with ½ teaspoon salt.
  • Cook ramen noodles according to the directions on the package. Strain and rinse in cold water. Portion noodles into two bowls and top with sliced chashu, thinly shaved red onion, soft boiled eggs, and a lime wedge. Ladle the tsukemen in two separate bowls, top with chopped scallions and serve.