Low Fat Tonkotsu Ramen
Indulge in classic Japanese flavors without the guilt with this Low Fat Tonkotsu Ramen recipe, a lighter twist on the traditional creamy pork-based dish. Perfect for ramen lovers seeking a healthier option, this recipe uses unsweetened almond milk and low-sodium chicken broth to create a rich, velvety broth that's packed with umami. Dried shiitake mushrooms, garlic, and ginger infuse the soup with deep, aromatic layers, while tender chicken and fresh ramen noodles complete the satisfying meal. Simply garnish with soft-boiled eggs, baby spinach, or nori sheets for a personal touch and serve steaming hot. Ready in just over an hour, this easy-to-follow recipe is ideal for cozy dinners or impressing guests with a heartwarming bowl of healthy comfort food.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken thighs
- 3 cups Unsweetened almond milk (or low-fat milk)
- 4 cups Chicken broth (low sodium)
- 6 cloves Garlic
- 1 inch Ginger
- 2 tablespoons White miso paste
- 2 tablespoons Soy sauce (low sodium)
- 5 pieces Dried shiitake mushrooms
- 3 stalks Scallions (green onions)
- 300 grams Ramen noodles (fresh or dried, low-fat variety if possible)
- 1 tablespoon Cornstarch
- 1 teaspoon Sesame oil
- 2 pieces Soft-boiled egg (optional, for garnish)
- 1 cup Baby spinach (optional, for garnish)
- 2 pieces Nori sheets (optional, for garnish)
Instructions
Rinse and pat dry the chicken thighs, then cut into large chunks. Set aside.
In a large pot, combine the chicken broth, almond milk, dried shiitake mushrooms, garlic (smashed), and ginger (peeled and sliced). Bring to a gentle simmer over medium heat.
Add the chicken thighs to the pot and simmer for approximately 30 minutes, skimming off any foam or impurities that rise to the surface.
Remove the chicken chunks once they are cooked through. Shred the chicken using two forks, and set aside for later use.
Strain the broth through a fine-mesh sieve to remove solids. Return the strained liquid to the pot and keep it warm over low heat.
Whisk the miso paste, soy sauce, and cornstarch in a small bowl until smooth. Slowly add the mixture to the broth, stirring constantly to prevent lumps.
In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.
In a small pan, heat 1 teaspoon of sesame oil and sauté the scallions (sliced), saving some of the green tops for garnish, until fragrant.
Assemble the ramen bowls: Divide the cooked noodles into two bowls and ladle the hot broth over them.
Top each bowl with shredded chicken, the sautéed scallions, and optional garnish items like soft-boiled eggs, baby spinach, and nori sheets.
Serve immediately and enjoy your low-fat tonkotsu ramen!
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 6527 mg | 284% | |
| Total Carbohydrate | 187.5 g | 68% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 10.0 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 29.3 mcg | 146% | |
| Calcium | 1682 mg | 129% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3250 mg | 69% | |
*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.
