Low Carb Tonkotsu Broth
Indulge in the rich, creamy goodness of traditional tonkotsu ramen with a modern twist—this Low Carb Tonkotsu Broth is the ultimate keto-friendly comfort food! Crafted with a combination of pork bones, chicken, and savory aromatics like onion, garlic, and ginger, the broth achieves a depth of flavor through a slow simmer of 12 hours. To keep it low-carb, whey protein isolate is incorporated for a luscious thickness, while soy sauce or tamari adds an umami punch. Perfect as a base for ramen or paired with your favorite low-carb noodles, this recipe caters to those seeking bold flavor without the carbs. Whether you're meal prepping or craving a warm bowl of wholesome deliciousness, this broth is your go-to solution for healthy, satisfying meals.
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Recipe Information
Ingredients
- 2 pounds Pork bones (neck, knuckle, or femur)
- 0.5 pounds Pork belly or pork fatback
- 1 Chicken carcass or wings
- 2 tablespoons Whey protein isolate (unflavored, for thickening)
- 1 Onion (quartered)
- 6 Garlic cloves (crushed)
- 1 inch Ginger (sliced)
- 3 Scallions (cut in halves)
- 12 cups Water
- 1 teaspoon Salt
- 2 tablespoons Soy sauce (or tamari for gluten-free option)
- 4 Optional: Dried shiitake mushrooms
Instructions
Place the pork bones in a large pot, cover with water, and bring to a rolling boil over high heat. Allow the bones to boil for 10 minutes to release impurities.
Drain the water and rinse the bones under cold running water. Scrub off any grey residue or particles stuck to the bones. Set aside.
In a large stockpot, add the cleaned pork bones, pork belly or fatback, chicken carcass or wings, quartered onion, garlic cloves, ginger slices, scallions, and optional dried shiitake mushrooms.
Pour 12 cups of water into the pot, ensuring all ingredients are submerged. Bring the pot to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Simmer the broth for at least 12 hours, stirring occasionally and skimming off any foam or fat that accumulates on the surface.
After 12 hours, use tongs or a slotted spoon to remove all solid ingredients from the broth. Discard the solids.
If desired, strain the broth through a fine mesh sieve or cheesecloth to achieve a smoother texture.
Return the strained broth to the pot, and bring it to a low simmer. Add the unflavored whey protein isolate, a teaspoon at a time, whisking well after each addition to incorporate and thicken the broth.
Season the broth with salt and soy sauce (or tamari for a gluten-free option). Adjust the seasoning to taste.
Serve the low carb tonkotsu broth hot as a base for ramen or other low-carb noodle dishes. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.7 g | 347% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 5038 mg | 219% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 8.4 g | ||
| Protein | 226.6 g | 453% | |
| Vitamin D | 15.7 mcg | 79% | |
| Calcium | 517 mg | 40% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4137 mg | 88% | |
*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.
