Low Sodium Tonkotsu Ramen

Indulge in the comforting warmth of *Low Sodium Tonkotsu Ramen*, a guilt-free twist on the Japanese classic that's packed with rich, umami flavors but light on salt. This recipe takes traditional tonkotsu ramen to a healthier level by simmering pork neck bones, chicken wings, and flavorful aromatics like garlic, ginger, and onion into a deeply satisfying broth, all while using unsalted kombu and dried shiitake mushrooms to enhance taste naturally. Seasoned with low sodium soy sauce, mirin, and rice vinegar, this ramen is layered with complexity without overloading on sodium. Toppings like tender baby bok choy, soft-boiled eggs, scallions, and nori strips create a visually stunning bowl that’s as nourishing as it is delicious. Perfect for those seeking a heart-healthy alternative without sacrificing the soul of authentic tonkotsu ramen, this recipe is a true labor of love, requiring slow simmering for a luxuriously creamy broth. Treat yourself to a steaming bowl of this wholesome Japanese comfort food!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:360 mins

Total Time:390 mins

Servings: 4

Ingredients

• 2 pounds Bone-in pork neck bones or pork trotters
• 1 pound Chicken wings
• 1 sheet Unsalted kombu (dried seaweed)
• 4 pieces Unsalted dried shiitake mushrooms
• 6 cloves Garlic cloves, smashed
• 2 inches Ginger, sliced
• 1 Onion, halved
• 1 tablespoon Unseasoned rice vinegar
• 3 tablespoons Low sodium soy sauce
• 2 tablespoons Mirin (sweet rice wine)
• 12 ounces Ramen noodles
• 4 pieces Soft-boiled eggs
• 2 pieces Baby bok choy, halved
• 1 cup Chopped scallions
• 2 tablespoons Unsalted toasted sesame seeds
• 2 Nori sheets, cut into strips

Directions

Step 1

Rinse the pork neck bones and chicken wings under cold water to remove impurities. Place them in a large stockpot and cover with water. Bring to a boil and boil vigorously for 10 minutes. Drain and rinse the bones and chicken thoroughly to remove any scum.

Step 2

Clean the pot, then add the rinsed neck bones, chicken wings, kombu, dried shiitake mushrooms, garlic, ginger, and onion. Fill the pot with 12 cups of water.

Step 3

Bring the pot to a gentle boil, then reduce the heat to low and simmer uncovered for 6 hours. Skim the surface occasionally to remove foam or impurities, ensuring a clear broth. Add water as needed to maintain the liquid level.

Step 4

Remove the kombu after the first hour of cooking to prevent bitterness. After 6 hours, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.

Step 5

Season the broth with rice vinegar, low-sodium soy sauce, and mirin. Taste and adjust seasoning as necessary, keeping the sodium levels low.

Step 6

Bring a separate pot of water to a boil and cook the ramen noodles according to package instructions. Drain and divide noodles among four serving bowls.

Step 7

Blanch the baby bok choy in the boiling water for 1 minute, then drain and set aside.

Step 8

Ladle the hot broth over the noodles in each serving bowl. Top each bowl with half a soft-boiled egg, a halved baby bok choy, chopped scallions, toasted sesame seeds, and nori strips.

Step 9

Serve immediately and enjoy your low sodium Tonkotsu ramen!

Nutrition Facts

Serving size	(2491.0g)

Amount per serving	% Daily Value*
Calories	5535.7

Total Fat 306.4g	0%
Saturated Fat 94.4g	0%
Polyunsaturated Fat 25.6g
Cholesterol 1887.0mg	0%
Sodium 6051.8mg	0%
Total Carbohydrate 367.9g	0%
Dietary Fiber 30.8g	0%
Total Sugars 36.8g
Protein 339.4g	0%

Vitamin D 520.3IU	0%
Calcium 968.7mg	0%
Iron 29.3mg	0%
Potassium 5302.8mg	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: 49.4%

Protein: 24.3%

Carbs: 26.3%