Low Fat Tonkotsu Broth
Indulge in a lighter take on classic ramen with this Low Fat Tonkotsu Broth, a healthier yet equally satisfying version of the traditional creamy Japanese soup base. Made by simmering chicken thighs, chicken backs, and pork loin bones alongside fragrant aromatics like garlic, ginger, onion, and leek, this broth retains its rich depth of flavor without the heavy fats. A splash of unsweetened soy milk mimics the signature creaminess of tonkotsu, while careful skimming throughout the long slow-cooking process ensures a clean and smooth finish. Perfect as a base for ramen bowls, this broth is a guilt-free way to enjoy comfort food—ideal for those seeking a low-fat yet flavorful option. Prepare it ahead of time, store it, and customize your bowl with your favorite noodles, vegetables, and toppings!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 500 grams Chicken backs or wings
- 500 grams Pork loin bones
- 1 medium Onion
- 6 cloves Garlic cloves
- 50 grams Ginger
- 1 medium Leek (white and light green parts only)
- 4 liters Water
- 250 milliliters Unsweetened soy milk
- 1 tablespoon Salt
Directions
Step 1
Clean the chicken thighs, chicken backs, and pork loin bones by rinsing them under cold water. Remove any excess fat or skin from the chicken thighs to reduce the fat content further.
Step 2
Blanch the bones by placing them in a large pot, covering them with cold water, and bringing the water to a boil. Boil for 5 minutes, then drain and rinse the bones under cold water to remove impurities. Set aside.
Step 3
Prepare the aromatics by peeling and halving the onion, peeling the garlic cloves, and slicing the ginger into thick pieces.
Step 4
In a large stockpot, add the cleaned chicken thighs, chicken backs, blanched pork bones, onion, garlic, ginger, and leek. Pour in 4 liters of water and bring to a boil.
Step 5
Reduce the heat to a low simmer and cover the stockpot with a lid, leaving it slightly ajar to allow steam to escape. Simmer for 5-6 hours, occasionally skimming off any foam or impurities that rise to the surface to keep the broth clear and light.
Step 6
After 6 hours, use a slotted spoon to remove the solids (bones, chicken, and aromatics) from the pot. Discard these solids or repurpose the chicken meat if desired.
Step 7
Strain the broth through a fine-mesh sieve into another pot or large bowl to ensure the liquid is smooth. Let it cool slightly and skim off any remaining fat using a spoon or fat separator.
Step 8
Reheat the strained broth and add 250 milliliters of unsweetened soy milk to give it the creamy appearance and texture of traditional tonkotsu broth. Stir well and season with 1 tablespoon of salt or to taste.
Step 9
Serve the low-fat tonkotsu broth hot as a base for ramen bowls, adding noodles, vegetables, and toppings of your choice. The broth can also be stored in airtight containers for up to 3 days in the refrigerator or frozen for longer storage.
Nutrition Facts
| Serving size | (6139.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3519.2 |
| Total Fat 198.2g | 0% |
| Saturated Fat 59.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1465mg | 0% |
| Sodium 8482.4mg | 0% |
| Total Carbohydrate 42.0g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 12.3g | |
| Protein 368.5g | 0% |
| Vitamin D 186.3IU | 0% |
| Calcium 832.2mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 4789.2mg | 0% |
Source of Calories