Low Carb Tonkatsu Ramen
Satisfy your ramen cravings guilt-free with this irresistible Low Carb Tonkatsu Ramen! This keto-friendly twist on the classic Japanese comfort food features crispy, perfectly seasoned pork cutlets made with a flavorful almond flour and pork rind coating. The rich and aromatic broth combines unsweetened almond milk, chicken bone broth, miso paste, soy sauce (or coconut aminos for a gluten-free option), garlic, and ginger, creating a savory base that pairs beautifully with tender shiitake mushrooms, baby spinach, and keto-friendly noodles or shirataki noodles. Garnished with soft-boiled eggs, green onions, and a touch of sesame oil, this hearty and wholesome dish is as indulgent as it is health-conscious. Ready in under an hour, this recipe is perfect for low-carb enthusiasts seeking a delicious, restaurant-quality ramen from the comfort of their home.
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Recipe Information
Ingredients
- 2 pieces Boneless pork cutlets
- 0.5 cup Almond flour
- 0.5 cup Pork rinds (crushed)
- 0.25 cup Parmesan cheese (grated)
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Avocado oil
- 4 cups Unsweetened almond milk
- 4 cups Chicken bone broth
- 2 tablespoons Miso paste
- 2 tablespoons Soy sauce (or coconut aminos for gluten-free)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 cup Shiitake mushrooms (sliced)
- 2 cups Baby spinach
- 2 stalks Green onions (sliced)
- 2 large Soft-boiled eggs
- 2 servings Keto-friendly noodles or shirataki noodles
- 1 teaspoon Sesame oil
Instructions
Begin by preparing the pork cutlets. Pound the cutlets gently to an even thickness.
In a shallow dish, combine almond flour, crushed pork rinds, Parmesan cheese, salt, and black pepper.
In a separate shallow bowl, beat the eggs until smooth.
Dip each pork cutlet first into the egg mixture, then coat thoroughly in the almond flour mixture.
Heat avocado oil in a skillet over medium heat. Fry the breaded cutlets for 3-4 minutes per side, until golden brown and fully cooked. Remove from skillet and place on paper towels to drain excess oil.
In a large pot, combine almond milk, chicken bone broth, minced garlic, grated ginger, miso paste, and soy sauce. Bring to a gentle simmer over medium heat, stirring occasionally.
Add sliced shiitake mushrooms to the broth and simmer for 5-7 minutes until softened.
Prepare keto-friendly noodles or shirataki noodles according to package instructions. Drain and divide into serving bowls.
Add a handful of baby spinach to each bowl with the noodles.
Slice the cooked pork cutlets and arrange them over the noodles and spinach.
Ladle the hot broth over the noodles, ensuring an even distribution of shiitake mushrooms.
Top each bowl with a soft-boiled egg (sliced in half), sliced green onions, and a drizzle of sesame oil.
Serve immediately and enjoy your low-carb Tonkatsu Ramen!
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.7 g | 287% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 10289 mg | 447% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 16.0 g | ||
| Protein | 242.1 g | 484% | |
| Vitamin D | 21.1 mcg | 105% | |
| Calcium | 2901 mg | 223% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2542 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
