Tonkotsu Ramen Broth: Bliss From a Pressure Cooker in 1.5 Hours

No matter if you call it ramen or la mian; pulled noodles — the literal translation from both the Chinese and Japanese — are one of the great staple foods of many Asian cultures. I’ve always enjoyed the challenge of trying to recreate my favorite incarnations, whether it’s a Japanese version in a light dashi, China’s LanZhou specialty with a pho-like beef broth and an angry slick of chili oil curling through it, or Taiwan’s famous braised beef noodle soup studded with chunks of beef tendon.

Recipe: Pressure Cooker Tonkotsu Ramen Broth

A fully emulsified, creamy, fatty, pork bone broth with all the flavor of a traditional ramen recipe, made in under 2 hours as opposed to between 10 and 20. There are zero artificial additives; just pork bones and other traditional ingredients.