Low Sodium Tonkotsu Ramen
Indulge in the rich, comforting flavors of this **Low Sodium Tonkotsu Ramen**, a healthier spin on the classic Japanese favorite. Crafted with a slow-simmered broth made from a medley of pork neck bones, chicken wings, unsalted kombu, and dried shiitake mushrooms, this recipe is brimming with umami without packing on excessive sodium. Seasoned with low-sodium soy sauce, mirin, and rice vinegar, the broth perfectly balances deep flavors while keeping health-conscious eaters in mind. Garnished with soft-boiled eggs, tender baby bok choy, scallions, toasted sesame seeds, and strips of nori, this dish offers a harmonious blend of textures and vibrant presentation. Ready in just over 6 hours of simmering perfection, this comforting ramen is the ultimate bowl for those seeking a nourishing yet indulgent treat. Perfect for a cozy dinner, it’s proof that sophisticated flavors don’t need high salt content. Whether you're a ramen enthusiast or simply seeking low sodium recipes, this is a must-try!
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Recipe Information
Ingredients
- 2 pounds Bone-in pork neck bones or pork trotters
- 1 pound Chicken wings
- 1 sheet Unsalted kombu (dried seaweed)
- 4 pieces Unsalted dried shiitake mushrooms
- 6 cloves Garlic cloves, smashed
- 2 inches Ginger, sliced
- 1 Onion, halved
- 1 tablespoon Unseasoned rice vinegar
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Mirin (sweet rice wine)
- 12 ounces Ramen noodles
- 4 pieces Soft-boiled eggs
- 2 pieces Baby bok choy, halved
- 1 cup Chopped scallions
- 2 tablespoons Unsalted toasted sesame seeds
- 2 Nori sheets, cut into strips
Instructions
Rinse the pork neck bones and chicken wings under cold water to remove impurities. Place them in a large stockpot and cover with water. Bring to a boil and boil vigorously for 10 minutes. Drain and rinse the bones and chicken thoroughly to remove any scum.
Clean the pot, then add the rinsed neck bones, chicken wings, kombu, dried shiitake mushrooms, garlic, ginger, and onion. Fill the pot with 12 cups of water.
Bring the pot to a gentle boil, then reduce the heat to low and simmer uncovered for 6 hours. Skim the surface occasionally to remove foam or impurities, ensuring a clear broth. Add water as needed to maintain the liquid level.
Remove the kombu after the first hour of cooking to prevent bitterness. After 6 hours, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
Season the broth with rice vinegar, low-sodium soy sauce, and mirin. Taste and adjust seasoning as necessary, keeping the sodium levels low.
Bring a separate pot of water to a boil and cook the ramen noodles according to package instructions. Drain and divide noodles among four serving bowls.
Blanch the baby bok choy in the boiling water for 1 minute, then drain and set aside.
Ladle the hot broth over the noodles in each serving bowl. Top each bowl with half a soft-boiled egg, a halved baby bok choy, chopped scallions, toasted sesame seeds, and nori strips.
Serve immediately and enjoy your low sodium Tonkotsu ramen!
Nutrition Facts
Calories |
5536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.4 g | 393% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 1887 mg | 629% | |
| Sodium | 6052 mg | 263% | |
| Total Carbohydrate | 367.9 g | 134% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 36.8 g | ||
| Protein | 339.4 g | 679% | |
| Vitamin D | 13.0 mcg | 65% | |
| Calcium | 969 mg | 75% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 5303 mg | 113% | |
*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.
