Low Sodium Tonkotsu Broth

Savor the rich, creamy flavors of ramen with this Low Sodium Tonkotsu Broth—an irresistible alternative to the traditional high-sodium version. This slow-simmered broth is crafted by blending pork femur bones, optional chicken carcass, and umami-packed ingredients like kombu and dried shiitake mushrooms, while aromatic garlic, ginger, leeks, and onion elevate its depth. A full 12-hour simmer ensures maximum collagen extraction and results in a velvety texture, all without relying heavily on salt. Perfect as a base for ramen or a savory standalone sip, this recipe is ideal for those seeking comfort food without compromising on health. Customize each bowl with low-sodium soy sauce or toppings like soft-boiled eggs and fresh vegetables for a truly personalized ramen experience.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:720 mins

Total Time:750 mins

Servings: 6

Ingredients

• 2 pounds Pork femur bones or trotters
• 1 whole Chicken carcass (optional, for extra flavor)
• 1 large Yellow onion
• 1 head Garlic
• 2 inches Ginger
• 2 whole Leeks
• 4 pieces Dried shiitake mushrooms
• 1 sheet Kombu (dried kelp)
• 2 tablespoons White vinegar
• 16 cups Water

Directions

Step 1

Step 1: Begin by blanching the pork bones to remove impurities. Place the pork femur bones (and chicken carcass if using) in a large pot and cover with water. Bring to a boil and let it boil for 10 minutes. Drain and rinse the bones thoroughly under cold running water to remove any scum or residue.

Step 2

Step 2: Rinse the pot, then return the cleaned bones to it. Add 16 cups of water, white vinegar, and any other aromatics you’d like to include. Turn the heat to medium-high and allow the broth to come to a simmer.

Step 3

Step 3: While the water is heating, prepare the aromatics. Peel and quarter the yellow onion. Cut the head of garlic in half crosswise. Slice the ginger into thick coins. Rinse the leeks and cut them into large pieces.

Step 4

Step 4: Add the prepared onion, garlic, ginger, leeks, kombu, and dried shiitake mushrooms to the pot. Reduce the heat to maintain a gentle simmer and cover partially with a lid.

Step 5

Step 5: Simmer the broth on low heat for approximately 12 hours for the best flavor and collagen extraction. Skim any fat or scum that rises to the surface using a fine-mesh skimmer or ladle every few hours.

Step 6

Step 6: After 12 hours, carefully strain the broth through a fine-mesh sieve or cheesecloth-lined strainer into a clean pot or large container. Discard the solids.

Step 7

Step 7: Allow the broth to cool and scrape off any fat that solidifies on the surface. For best results, refrigerate the broth overnight to let the flavors develop further.

Step 8

Step 8: Before serving, reheat the broth and adjust the seasoning lightly if needed. To keep it low sodium, skip adding salt directly and let diners customize their bowls with low-sodium soy sauce or miso paste to their preference.

Step 9

Step 9: Serve as the base for ramen bowls complete with noodles, soft-boiled eggs, and toppings of your choice, or enjoy the broth as is for a flavorful and comforting sip.

Nutrition Facts

Serving size	(6284.0g)

Amount per serving	% Daily Value*
Calories	4834.9

Total Fat 274.2g	0%
Saturated Fat 84.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1515.0mg	0%
Sodium 1705.1mg	0%
Total Carbohydrate 112.6g	0%
Dietary Fiber 20.6g	0%
Total Sugars 16.7g
Protein 449.8g	0%

Vitamin D 616IU	0%
Calcium 887.8mg	0%
Iron 30.5mg	0%
Potassium 5253.4mg	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: 52.3%

Protein: 38.1%

Carbs: 9.5%