Low Carb Tonkotsu Broth

Indulge in the rich, velvety flavors of this Low Carb Tonkotsu Broth, a keto-friendly twist on the beloved Japanese ramen staple. Slow-simmered for 12 hours, this deeply flavorful broth is crafted from a harmonious blend of pork bones, chicken, and aromatics like garlic, ginger, and scallions, giving it unmatched depth and complexity. The unique addition of unflavored whey protein isolate not only thickens the broth to its traditional creamy consistency but also keeps it low in carbs, perfect for those following a ketogenic or low-carb diet. Whether you’re using it as a base for low-carb ramen or sipping it solo for a protein-packed treat, this hearty broth is a comforting delight that nourishes both body and soul. Optimize your mealtime with this easy-to-store, gluten-free, and flavor-packed recipe, ideal for meal prep or weeknight dinner inspiration.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:720 mins

Total Time:740 mins

Servings: 6

Ingredients

• 2 pounds Pork bones (neck, knuckle, or femur)
• 0.5 pounds Pork belly or pork fatback
• 1 Chicken carcass or wings
• 2 tablespoons Whey protein isolate (unflavored, for thickening)
• 1 Onion (quartered)
• 6 Garlic cloves (crushed)
• 1 inch Ginger (sliced)
• 3 Scallions (cut in halves)
• 12 cups Water
• 1 teaspoon Salt
• 2 tablespoons Soy sauce (or tamari for gluten-free option)
• 4 Optional: Dried shiitake mushrooms

Directions

Step 1

Place the pork bones in a large pot, cover with water, and bring to a rolling boil over high heat. Allow the bones to boil for 10 minutes to release impurities.

Step 2

Drain the water and rinse the bones under cold running water. Scrub off any grey residue or particles stuck to the bones. Set aside.

Step 3

In a large stockpot, add the cleaned pork bones, pork belly or fatback, chicken carcass or wings, quartered onion, garlic cloves, ginger slices, scallions, and optional dried shiitake mushrooms.

Step 4

Pour 12 cups of water into the pot, ensuring all ingredients are submerged. Bring the pot to a boil over high heat.

Step 5

Once boiling, reduce the heat to low and cover the pot. Simmer the broth for at least 12 hours, stirring occasionally and skimming off any foam or fat that accumulates on the surface.

Step 6

After 12 hours, use tongs or a slotted spoon to remove all solid ingredients from the broth. Discard the solids.

Step 7

If desired, strain the broth through a fine mesh sieve or cheesecloth to achieve a smoother texture.

Step 8

Return the strained broth to the pot, and bring it to a low simmer. Add the unflavored whey protein isolate, a teaspoon at a time, whisking well after each addition to incorporate and thicken the broth.

Step 9

Season the broth with salt and soy sauce (or tamari for a gluten-free option). Adjust the seasoning to taste.

Step 10

Serve the low carb tonkotsu broth hot as a base for ramen or other low-carb noodle dishes. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Facts

Serving size	(4403.0g)

Amount per serving	% Daily Value*
Calories	3666.2

Total Fat 270.7g	0%
Saturated Fat 92.4g	0%
Polyunsaturated Fat 0g
Cholesterol 799.1mg	0%
Sodium 5038.0mg	0%
Total Carbohydrate 68.2g	0%
Dietary Fiber 16.6g	0%
Total Sugars 8.4g
Protein 226.6g	0%

Vitamin D 629IU	0%
Calcium 517.4mg	0%
Iron 15.8mg	0%
Potassium 4137.1mg	0%

*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.

Source of Calories

Fat: 67.4%

Protein: 25.1%

Carbs: 7.5%