Low Fat Tonkatsu Ramen
Discover the rich and comforting flavors of **Low Fat Tonkatsu Ramen**, a lighter twist on the classic Japanese favorite. This recipe recreates the creamy, umami-packed broth of traditional tonkatsu ramen using unsweetened almond milk and low-sodium chicken broth, delivering all the taste without the heavy fat content. Tender slices of seared pork loin, savory shiitake mushrooms, and perfectly al dente whole grain or air-dried noodles are layered in this bowl of goodness, topped off with garnishes like nori strips, soft-boiled eggs, and fresh scallions for added texture and balance. With just 20 minutes of prep and simple techniques, this dish is perfect for those craving hearty ramen but seeking a healthier option. Ideal for weeknight dinners or cozy weekend meals, this low-fat ramen will satisfy while keeping things light!
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Recipe Information
Ingredients
- 300 grams Boneless, skinless pork loin
- 4 cups Low-sodium chicken broth
- 1 cup Unsweetened almond milk
- 100 grams Shiitake mushrooms
- 200 grams Ramen noodles (low-fat, whole grain or air-dried if possible)
- 2 tablespoons White miso paste
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Rice vinegar
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 Scallions, thinly sliced
- 2 Nori sheets, cut into strips
- 2 Soft-boiled eggs (optional)
- 1 teaspoon Sesame oil (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Prepare the pork by slicing it into thin cutlets and seasoning with a pinch of salt and pepper on each side. Set aside.
Heat a non-stick skillet over medium-high heat. Sear the pork cutlets for 2-3 minutes on each side until golden brown and fully cooked through. Remove them from the skillet and let rest. Once cooled slightly, slice thinly.
In a large pot, heat a small amount of water over medium heat (or use a teaspoon of sesame oil if desired). Add the minced garlic, grated ginger, and thinly sliced scallions (reserving a few for garnish). Sauté until fragrant, about 2 minutes.
Add the chicken broth and bring to a simmer. Stir in the miso paste until fully dissolved, then add the soy sauce and rice vinegar. Let the broth gently simmer for 15 minutes.
Meanwhile, soak the shiitake mushrooms in hot water for 10 minutes to rehydrate if dried. Slice finely and add to the broth.
Reduce the heat to low and stir in the almond milk to give the broth a touch of creaminess without the fat of traditional tonkatsu broth. Cook for another 5 minutes but do not let it boil.
Cook the ramen noodles according to the package instructions. Drain and divide them evenly into serving bowls.
Ladle the hot broth over the noodles into each bowl. Arrange thin slices of pork on top, along with nori strips, additional scallions, and soft-boiled eggs if using.
Serve immediately, optionally drizzling with a bit of sesame oil and extra soy sauce if desired.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 12.6 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 607 mg | 47% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2385 mg | 51% | |
*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.
