Ingredients:

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3 lbs pork bones

1 yellow onion, halved

1 peeled ginger root

5 oz bag dried shiitake mushrooms

4 bunches of green onions (2 for cooking, 2 for garnish)

1 tbsp sesame oil

6 tbsp soy sauce

1 tbsp salt

1 tbsp sugar

6 eggs

taiwanese ramen noodles

Pork Belly or Tofu (pressed to remove excess moisture)

Narutomaki (fish cake)

Bamboo shoots in chili oil

Nori (seaweed), cut into rectangles

1 can of corn

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Egg Marinade Ingredients:

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3 tbsp soy sauce

1 tbsp sugar

¼ cup water

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Air-Fried Pork Belly or Tofu Marinade Ingredients:

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2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp garlic powder

1 tsp ginger powder

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Instructions:

1. Boil the Pork Bones:

   Boil the pork bones in water for 20 minutes to remove impurities.

   Drain and rinse the pork bones with cold water.

2. Soak the Mushrooms:

   Soak the dried shiitake mushrooms in water for 30 minutes before starting the broth.

3. Broth:

   In a 6-quart pressure cooker, add the cleaned pork bones, halved yellow onion, peeled ginger root, shiitake mushrooms, 2 bunches of green onions, 1 tbsp salt, 1 tbsp sugar, 6 tbsp soy sauce, and 1 tbsp sesame oil.

   Add water until the fill line is reached.

   Cover and cook on high pressure for 1.5 hours.

4. Eggs:

   Soft-boil the 6 eggs by cooking them in boiling water for 6 minutes. Peel.

   Marinate the eggs in a mixture of 3 tbsp soy sauce, 1 tbsp sugar, and ¼ cup water for 30 minutes.

5. Prepare Toppings:

   Slice the remaining 2 bunches of green onions for garnish.

   Slice the narutomaki (fish cake).

   Cut the nori into rectangles.

   Air-Fried Pork Belly or Tofu:

   Cut the pork belly or tofu into bite-sized pieces.

   In a bowl, mix soy sauce, sesame oil, rice vinegar, garlic powder, and ginger powder. Toss the pork belly or tofu in the marinade and let it sit for at least 15 minutes.

   Preheat your air fryer to 400°F (200°C). Arrange the pork belly or tofu pieces in a single layer in the air fryer basket. Cook for 20 minutes, shaking the basket halfway through, until golden and crispy. For extra crispiness, air fry longer until desired crispiness is reached.

6. Remove:

   After pressure cooking, remove the green onions, onions, and bones from the broth.

7. Noodles:

   Cook the Taiwanese ramen noodles according to the package instructions.

8. Serve:

Place the cooked noodles in a bowl.

Pour the hot broth over the noodles.

Add the mushrooms from the broth.

Top with a handful of sliced green onions, handful of corn, the marinated eggs, the air-fried pork belly or tofu, sliced narutomaki (fish cake), bamboo shoots in chili oil, and nori.

Enjoy your delicious ramen! 🍜