Low Fat Tonkotsu Ramen

Indulge in the comforting flavors of Japanese cuisine with this healthier twist on a classic favorite—Low Fat Tonkotsu Ramen. This recipe captures the rich, creamy broth traditionally found in tonkotsu ramen by using a blend of unsweetened almond milk (or low-fat milk) and low-sodium chicken broth in place of pork-based stock, offering a lighter yet equally satisfying option. Tender chicken thighs, infused with the aromatics of garlic, ginger, and shiitake mushrooms, are shredded to create the perfect protein topping, while a miso-soy mixture enhances the broth's umami depth. Paired with fresh or dried ramen noodles, sautéed scallions, and optional garnishes like soft-boiled eggs, baby spinach, and nori sheets, this low-fat recipe delivers a hearty, flavorful meal in under an hour without compromising on taste. Whether you're seeking a nourishing weeknight dinner or a guilt-free way to enjoy ramen, this dish is a must-try for your recipe collection.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 2

Ingredients

• 2 pieces Boneless, skinless chicken thighs
• 3 cups Unsweetened almond milk (or low-fat milk)
• 4 cups Chicken broth (low sodium)
• 6 cloves Garlic
• 1 inch Ginger
• 2 tablespoons White miso paste
• 2 tablespoons Soy sauce (low sodium)
• 5 pieces Dried shiitake mushrooms
• 3 stalks Scallions (green onions)
• 300 grams Ramen noodles (fresh or dried, low-fat variety if possible)
• 1 tablespoon Cornstarch
• 1 teaspoon Sesame oil
• 2 pieces Soft-boiled egg (optional, for garnish)
• 1 cup Baby spinach (optional, for garnish)
• 2 pieces Nori sheets (optional, for garnish)

Directions

Step 1

Rinse and pat dry the chicken thighs, then cut into large chunks. Set aside.

Step 2

In a large pot, combine the chicken broth, almond milk, dried shiitake mushrooms, garlic (smashed), and ginger (peeled and sliced). Bring to a gentle simmer over medium heat.

Step 3

Add the chicken thighs to the pot and simmer for approximately 30 minutes, skimming off any foam or impurities that rise to the surface.

Step 4

Remove the chicken chunks once they are cooked through. Shred the chicken using two forks, and set aside for later use.

Step 5

Strain the broth through a fine-mesh sieve to remove solids. Return the strained liquid to the pot and keep it warm over low heat.

Step 6

Whisk the miso paste, soy sauce, and cornstarch in a small bowl until smooth. Slowly add the mixture to the broth, stirring constantly to prevent lumps.

Step 7

In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.

Step 8

In a small pan, heat 1 teaspoon of sesame oil and sauté the scallions (sliced), saving some of the green tops for garnish, until fragrant.

Step 9

Assemble the ramen bowls: Divide the cooked noodles into two bowls and ladle the hot broth over them.

Step 10

Top each bowl with shredded chicken, the sautéed scallions, and optional garnish items like soft-boiled eggs, baby spinach, and nori sheets.

Step 11

Serve immediately and enjoy your low-fat tonkotsu ramen!

Nutrition Facts

Serving size	(2548g)

Amount per serving	% Daily Value*
Calories	1898.0

Total Fat 69.0g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 622mg	0%
Sodium 6526.8mg	0%
Total Carbohydrate 187.5g	0%
Dietary Fiber 26.6g	0%
Total Sugars 10.0g
Protein 109.9g	0%

Vitamin D 1172.0IU	0%
Calcium 1682.0mg	0%
Iron 17.9mg	0%
Potassium 3250.2mg	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: 34.3%

Protein: 24.3%

Carbs: 41.4%