Place all the broth ingredients in the pressure cooker for the broth with 3qts of water. Put the setting on for “soup” for 90 minutes.
While the broth is cooking, place all the ingredients for the tare in a medium saucepan on med-high heat. Bring the sauce to a boil then lower to a simmer for 10 minutes. Strain into container and set aside when ready.
When the broth is done, strain through a fine mesh strainer. Use cheese cloth if a clearer broth is desired. Skim any access fat from the broth.
To prepare the ramen ladle 2 Tbsp of the tare in the bottom of a large bowl. Then ladle 2 cups of broth and taste for seasoning if you want to add more tare at this point. Gently add cooked ramen to the bowl.
Top your ramen with Chashu, egg, corn mushrooms. Nori, green onions and whatever your favorite topping are.