Low Fat Tonkotsu Broth
Experience the rich, creamy flavors of traditional ramen without the guilt with this Low Fat Tonkotsu Broth recipe. Crafted with a delicate blend of chicken thighs, pork loin bones, and aromatic vegetables like ginger, garlic, and leek, this broth achieves the signature silky texture thanks to a dash of unsweetened soy milk, keeping the fat content minimal while delivering authentic tonkotsu taste. Long-simmering ensures depth of flavor, while careful skimming and straining create a light yet satisfying base perfect for hearty ramen bowls. Whether you're seeking a healthier alternative or prepping meal bases for the week, this versatile, low-fat broth will elevate your noodle nights while adhering to your wellness goals.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 500 grams Chicken backs or wings
- 500 grams Pork loin bones
- 1 medium Onion
- 6 cloves Garlic cloves
- 50 grams Ginger
- 1 medium Leek (white and light green parts only)
- 4 liters Water
- 250 milliliters Unsweetened soy milk
- 1 tablespoon Salt
Instructions
Clean the chicken thighs, chicken backs, and pork loin bones by rinsing them under cold water. Remove any excess fat or skin from the chicken thighs to reduce the fat content further.
Blanch the bones by placing them in a large pot, covering them with cold water, and bringing the water to a boil. Boil for 5 minutes, then drain and rinse the bones under cold water to remove impurities. Set aside.
Prepare the aromatics by peeling and halving the onion, peeling the garlic cloves, and slicing the ginger into thick pieces.
In a large stockpot, add the cleaned chicken thighs, chicken backs, blanched pork bones, onion, garlic, ginger, and leek. Pour in 4 liters of water and bring to a boil.
Reduce the heat to a low simmer and cover the stockpot with a lid, leaving it slightly ajar to allow steam to escape. Simmer for 5-6 hours, occasionally skimming off any foam or impurities that rise to the surface to keep the broth clear and light.
After 6 hours, use a slotted spoon to remove the solids (bones, chicken, and aromatics) from the pot. Discard these solids or repurpose the chicken meat if desired.
Strain the broth through a fine-mesh sieve into another pot or large bowl to ensure the liquid is smooth. Let it cool slightly and skim off any remaining fat using a spoon or fat separator.
Reheat the strained broth and add 250 milliliters of unsweetened soy milk to give it the creamy appearance and texture of traditional tonkotsu broth. Stir well and season with 1 tablespoon of salt or to taste.
Serve the low-fat tonkotsu broth hot as a base for ramen bowls, adding noodles, vegetables, and toppings of your choice. The broth can also be stored in airtight containers for up to 3 days in the refrigerator or frozen for longer storage.
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1465 mg | 488% | |
| Sodium | 8482 mg | 369% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 12.3 g | ||
| Protein | 368.5 g | 737% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 832 mg | 64% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4789 mg | 102% | |
*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.
