Low Fat Tonkatsu Ramen
Savor the comforting flavors of traditional Japanese ramen with a guilt-free twist in this Low Fat Tonkatsu Ramen recipe. Perfect for health-conscious food lovers, this dish swaps out heavy, fatty ingredients for lighter alternatives without sacrificing richness or depth. The creamy broth is made with low-sodium chicken stock and unsweetened almond milk, giving it a velvety texture reminiscent of classic tonkotsu. Tender, seared pork loin, hearty shiitake mushrooms, and whole-grain ramen noodles come together for a satisfying bowl packed with umami goodness. Garnished with scallions, nori strips, and optional soft-boiled eggs, this lighter ramen is as visually stunning as it is delicious. Ready in just an hour, it’s a quick, healthy meal perfect for two. Ideal for those searching for low-fat ramen, healthy tonkatsu ramen, or creamy ramen recipes, this dish will become a weeknight favorite!
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Ingredients
- 300 grams Boneless, skinless pork loin
- 4 cups Low-sodium chicken broth
- 1 cup Unsweetened almond milk
- 100 grams Shiitake mushrooms
- 200 grams Ramen noodles (low-fat, whole grain or air-dried if possible)
- 2 tablespoons White miso paste
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Rice vinegar
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 Scallions, thinly sliced
- 2 Nori sheets, cut into strips
- 2 Soft-boiled eggs (optional)
- 1 teaspoon Sesame oil (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Directions
Step 1
Prepare the pork by slicing it into thin cutlets and seasoning with a pinch of salt and pepper on each side. Set aside.
Step 2
Heat a non-stick skillet over medium-high heat. Sear the pork cutlets for 2-3 minutes on each side until golden brown and fully cooked through. Remove them from the skillet and let rest. Once cooled slightly, slice thinly.
Step 3
In a large pot, heat a small amount of water over medium heat (or use a teaspoon of sesame oil if desired). Add the minced garlic, grated ginger, and thinly sliced scallions (reserving a few for garnish). Sauté until fragrant, about 2 minutes.
Step 4
Add the chicken broth and bring to a simmer. Stir in the miso paste until fully dissolved, then add the soy sauce and rice vinegar. Let the broth gently simmer for 15 minutes.
Step 5
Meanwhile, soak the shiitake mushrooms in hot water for 10 minutes to rehydrate if dried. Slice finely and add to the broth.
Step 6
Reduce the heat to low and stir in the almond milk to give the broth a touch of creaminess without the fat of traditional tonkatsu broth. Cook for another 5 minutes but do not let it boil.
Step 7
Cook the ramen noodles according to the package instructions. Drain and divide them evenly into serving bowls.
Step 8
Ladle the hot broth over the noodles into each bowl. Arrange thin slices of pork on top, along with nori strips, additional scallions, and soft-boiled eggs if using.
Step 9
Serve immediately, optionally drizzling with a bit of sesame oil and extra soy sauce if desired.
Nutrition Facts
| Serving size | (2020.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1300.7 |
| Total Fat 37.1g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 591mg | 0% |
| Sodium 4736.4mg | 0% |
| Total Carbohydrate 118.7g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 12.6g | |
| Protein 127.9g | 0% |
| Vitamin D 214.8IU | 0% |
| Calcium 606.6mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 2384.9mg | 0% |
Source of Calories