*Prepare the Chashu and Ramen Eggs the day before or at least 6 hours before. Boil the pork bones in a separate pot for 5 minutes then strain and rinse the bones. Add the parboiled Pork Bones, Ginger slices, 2 Onions, 4 Garlic Cloves and 14 Cups Water into the Instant Pot. Seal the lid and choose High Pressure for 2.5 Hours, when the timer is up, wait 20 minutes before switching the knob to venting. Once the pin drops, open the lid and strain the broth into a large container and set aside (you should have about 13 cups of stock after it’s done cooking)

Since we didn’t cook the bones at a rolling boil for 12+ hours, we’re going to use a blender hack to get milky broth like the ramen shops to emulsify the fat, collagen and broth. Add 2 Tablespoons of Sugar, 1 Tablespoon MSG, 1¼ Cup Red Miso, 1 Tablespoon Daobanjiang and blend using an immersion blender until it looks emulsified and milky. Taste a season more if needed.

Bring the broth back to a simmer. While the broth is heating up, prepare your ramen noodles and toppings, you can drop the eggs into the hot broth for about 30 seconds to warm them up before cutting them. You can sear the chashu in an oiled pan or sear them with a kitchen torch if you prefer. If you’re making spicy miso, add about 1 Teaspoon of La-Yu Chili Oil to the serving bowl, add hot broth, then add the noodles and toppings. Enjoy!