- 2 0.5 gallons of oatmilk
- We use a full fat version of oatmilk (but you can honestly use any brand you want) to keep the broth a bit richer. Depending on how many servings you want to make, you may want to pick up another 1-2 0.5 gallons of oatmilk
- 1 yellow onion
- 2–3 cloves of garlic
- 2 pork hocks
- 4 pork neck bones
- Handful of crimini mushrooms
- 2 green onions
- 1–2 enoki mushrooms
- 1 serving of immi ramen noodles
- Olive oil
- (optional) Miso paste for extra flavor
Note: You will need an Instant Pot for this recipe
- Take a large pot, fill with water, and boil water on stovetop.
- Drop in the pork hocks and neck bones and let them boil for 5-7 minutes until you see all the white scum rise to the top. The purpose of this is to clean them and get rid of any leftover coagulated blood.
- While they boil, cut the onion in half and mince the garlic.
- Put a tablespoon of olive oil into the Instant Pot and put it on Saute mode.
- Once the olive oil is hot (should take only a few minutes), drop in the two halved onions and minced garlic and let them saute for awhile. Make sure you occasionally check the pot because the minced garlic will burn quickly if left for too long.
- Meanwhile, drain the pork hocks and neck bones and rinse under cold water.
- Once the minced garlic starts to brown, put the washed pork hocks and neck bones on top of the onions and garlic in the Instant Pot.
- Pour oatmilk into the Instant Pot until the meat is fully covered (the 0.5 gallon container should get it most of the way, if not, open the second container and fill until meat is covered).
- Season with salt as desired.
- Cover the lid and set the Instant Pot to manual high pressure for 40 minutes.
- Once the Instant Pot timer is close to a few minutes left, dice the crimini mushrooms, clean the enoki mushrooms, and saute both in a pan on the stove with some olive oil.
- Release the vent on the Instant Pot once the timer is up and have a taste of the broth. Feel free to add salt as desired.
- When you first peer in, you’ll notice that the broth is going to be a bit cloudy looking (there’s likely still some white meat bits that will be floating around).
- Take out all the pork bones & meat with tongs onto a plate.
- Carefully pick up the pot with some towels and strain the broth through a strainer into another big pot. This gets rid of a bunch of the leftover fat / scum and will help keep the ramen broth clean.
- Optional: If you taste the broth and feel the broth could use a richer flavor, feel free to mix some miso paste with a bit of water to make it fully liquid and pour that into the broth stock – totally up to you!
- Use your fingers or forks to peel apart the meat from the leftover pork bones (you’ll be using this meat to top your bowl later)
- Serve with immi ramen noodles (or whatever noodles you prefer) and play with your toppings in any way you want! We liked topping with chopped green onion, sauteed crimini mushrooms, sauteed enoki mushrooms, and the pulled apart pork meat.