Ingredients
Scale
- 2–3 lbs pork neck bones
- 1–2 lbs pork trotters
- 1–2 lbs pork femur bones
- 1–2 chicken carcasses (optional)
- 1 onion, quartered
- 1 clove garlic
- 1 knob ginger
- Water
Instructions
- Clean the bones: Boil them in cold water for 10-15 minutes to remove impurities, then drain and rinse.
- In a pressure cooker, add the cleaned bones, water, onion, garlic, and ginger.
- Seal the lid and cook on high pressure for about 120 minutes.
- If using stovetop, simmer the broth for about 12 hours, keeping it at a rolling boil.
- Strain the broth and discard the solids. Season to taste with salt and optional flavor enhancers like soy sauce or chili oil.
- Serve the broth with your favorite ramen noodles and toppings.
Notes
For added richness, consider adding roasted onions or mushrooms during the last hour of cooking. The broth can be frozen for future use.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Japanese
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 50mg