Paleo Tonkotsu Broth
Discover the rich, velvety depths of Paleo Tonkotsu Broth, a wholesome twist on the traditional Japanese ramen broth that's perfect for paleo diets. Crafted with nutrient-packed pork bones, collagen-rich chicken feet, and aromatic vegetables like garlic, onion, and ginger, this slow-simmered broth boasts bold umami flavors without gluten, soy, or dairy. A touch of apple cider vinegar ensures optimal mineral extraction while optional coconut milk adds luscious creaminess for a decadent experience. Ideal as a soul-warming soup or a versatile base for Paleo ramen, this recipe offers a nourishing, gut-friendly alternative to classic tonkotsu. Prepare for a hearty, delectable creation that supports wellness without compromising taste!
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Recipe Information
Ingredients
- 4 lbs Pork bones (neck, back, or knuckles, preferably with some meat attached)
- 1 lb Chicken feet
- 1 large Yellow onion
- 6 Garlic cloves
- 2 inches Ginger root
- 5 Mushrooms (shiitake or button)
- 2 tbsp Apple cider vinegar
- 1 tbsp Sea salt
- 1 cup Coconut milk (optional, for creaminess)
- 12 cups Water
- 2 Scallions (optional, for serving)
Instructions
Begin by blanching the pork bones: Place the bones in a large stockpot, cover with cold water, and bring to a boil over high heat. Allow to boil for 10 minutes, then discard the water. This step removes impurities and ensures a cleaner broth.
Rinse the pork bones under cold water, scrubbing off any remaining blood or debris.
Clean the stockpot and return the pork bones to it. Add the chicken feet, which help create a velvety texture due to their collagen content.
Peel and quarter the yellow onion. Smash the garlic cloves to release their flavor. Slice the ginger into thick coins. Add these ingredients to the pot along with the mushrooms.
Pour in 12 cups of water, ensuring the ingredients are fully submerged. Add apple cider vinegar to help extract minerals from the bones.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Simmer for 12-16 hours, occasionally skimming off any foam or impurities that rise to the surface.
After the simmering period, strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or container. Discard the solids.
If desired, stir in coconut milk for added creaminess and richness. Season the broth with sea salt to taste.
Serve the broth hot, garnished with chopped scallions if desired. Alternatively, use it as a base for Paleo ramen or soups.
Store leftover broth in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
5704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.7 g | 511% | |
| Saturated Fat | 159.5 g | 798% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 1470 mg | 490% | |
| Sodium | 8801 mg | 383% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 24.5 g | ||
| Protein | 433.9 g | 868% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1068 mg | 82% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 6300 mg | 134% | |
*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.
