Low Sodium Tonkatsu Ramen
Savor the rich, comforting flavors of Low Sodium Tonkatsu Ramen, a healthier twist on the classic Japanese noodle dish. Perfect for those watching their sodium intake, this recipe combines a creamy pork bone broth simmered for hours with unsalted chicken stock, fragrant garlic, ginger, and onion for a flavorful base without the extra salt. Tender, golden pork cutlets coated in crispy panko breadcrumbs add satisfying texture, while low-sodium ramen noodles and fresh toppings like baby spinach, soft-boiled eggs, and green onions offer a wholesome, balanced bite. Garnished with sesame seeds and a drizzle of unsalted soy sauce substitute, this customizable ramen bowl is as nutritious as it is delicious. Ideal for cozy nights, this guilt-free comfort food will transport your taste buds straight to Japan!
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Recipe Information
Ingredients
- 2 pounds Pork bones (preferably neck or femur bones)
- 2 pieces Boneless pork loin cutlet
- 4 cups Unsalted chicken stock
- 1 medium, halved White onion
- 6 whole Garlic cloves
- 2 inches, sliced Fresh ginger
- 2 tablespoons Unsalted soy sauce substitute (see note)
- 1 tablespoon Mirin (low-sodium or diluted with water)
- 2 bundles Low-sodium ramen noodles
- 1 cup Baby spinach or bok choy
- 2 whole Soft-boiled eggs
- 2 stalks, finely sliced Green onions
- 1 teaspoon White sesame seeds (optional, for garnish)
- 2 tablespoons Neutral oil (like canola or avocado oil)
- 0.5 cup Unsalted panko breadcrumbs
- 1 whole, beaten Egg
- 0.25 cup All-purpose flour
- 6 cups Water
Instructions
1. Begin by thoroughly rinsing the pork bones under cold water to remove any blood and impurities. Place the bones in a large stockpot, cover with water, and bring to a boil. Simmer for 5 minutes, then discard the water and rinse the bones again to clean off any scum.
2. Return the cleaned pork bones to the pot. Add 6 cups of water, the unsalted chicken stock, white onion halves, garlic cloves, and ginger slices. Bring to a boil, then reduce to a simmer and cook for 4 hours, occasionally skimming off impurities to keep the broth clear.
3. While the broth simmers, prepare your pork cutlets. Season the pork loin pieces lightly with black pepper. Coat each cutlet in flour, dip into the beaten egg, and then coat with the unsalted panko breadcrumbs.
4. In a skillet, heat the neutral oil over medium heat. Fry the breaded pork cutlets for 3-4 minutes per side until golden brown and fully cooked. Transfer to a paper towel-lined plate and slice into thin strips. Set aside.
5. Once the broth is done, strain it through a fine-mesh sieve or cheesecloth into a clean pot. Discard the solids. Add the unsalted soy sauce substitute and mirin to the strained broth for additional flavor.
6. Cook the low-sodium ramen noodles according to package instructions. Drain and divide the noodles into serving bowls.
7. Blanch the baby spinach or bok choy in boiling water for 1 minute, then drain and set aside.
8. Assemble the ramen bowls by ladling the hot broth over the noodles, topping with sliced pork cutlets, blanched greens, halved soft-boiled eggs, sliced green onions, and sesame seeds (if using).
9. Serve immediately and enjoy your low-sodium Tonkatsu Ramen!
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.2 g | 287% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 15.9 g | ||
| Protein | 256.1 g | 512% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 596 mg | 46% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3790 mg | 81% | |
*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.
