Paleo Tonkotsu Broth

Transform your cold-weather comfort food game with this *Paleo Tonkotsu Broth*, a lighter, nutrient-packed take on a Japanese classic. This velvety, collagen-rich bone broth is crafted from simmered pork bones and chicken feet, delivering the deep umami flavor tonkotsu is known for, all while staying dairy- and gluten-free. A touch of apple cider vinegar enhances nutrient extraction, while aromatics like garlic, ginger, and shiitake mushrooms infuse the broth with bold, nourishing flavors. Optional coconut milk adds a creamy, Paleo-friendly twist to this long-simmered masterpiece, perfect for sipping on its own or serving as a base for Paleo ramen or hearty soups. Slow-cooked for 12-16 hours, this broth is a labor of love that yields pure, soul-soothing satisfaction. Rich, restorative, and endlessly versatile, it’s a must-try for broth enthusiasts and foodies seeking to embrace clean, primal eating.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:960 mins

Total Time:990 mins

Servings: 6

Ingredients

• 4 lbs Pork bones (neck, back, or knuckles, preferably with some meat attached)
• 1 lb Chicken feet
• 1 large Yellow onion
• 6 Garlic cloves
• 2 inches Ginger root
• 5 Mushrooms (shiitake or button)
• 2 tbsp Apple cider vinegar
• 1 tbsp Sea salt
• 1 cup Coconut milk (optional, for creaminess)
• 12 cups Water
• 2 Scallions (optional, for serving)

Directions

Step 1

Begin by blanching the pork bones: Place the bones in a large stockpot, cover with cold water, and bring to a boil over high heat. Allow to boil for 10 minutes, then discard the water. This step removes impurities and ensures a cleaner broth.

Step 2

Rinse the pork bones under cold water, scrubbing off any remaining blood or debris.

Step 3

Clean the stockpot and return the pork bones to it. Add the chicken feet, which help create a velvety texture due to their collagen content.

Step 4

Peel and quarter the yellow onion. Smash the garlic cloves to release their flavor. Slice the ginger into thick coins. Add these ingredients to the pot along with the mushrooms.

Step 5

Pour in 12 cups of water, ensuring the ingredients are fully submerged. Add apple cider vinegar to help extract minerals from the bones.

Step 6

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Simmer for 12-16 hours, occasionally skimming off any foam or impurities that rise to the surface.

Step 7

After the simmering period, strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or container. Discard the solids.

Step 8

If desired, stir in coconut milk for added creaminess and richness. Season the broth with sea salt to taste.

Step 9

Serve the broth hot, garnished with chopped scallions if desired. Alternatively, use it as a base for Paleo ramen or soups.

Step 10

Store leftover broth in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Facts

Serving size	(6141.1g)

Amount per serving	% Daily Value*
Calories	5704.5

Total Fat 398.7g	0%
Saturated Fat 159.5g	0%
Polyunsaturated Fat 13.5g
Cholesterol 1469.6mg	0%
Sodium 8801.0mg	0%
Total Carbohydrate 72.5g	0%
Dietary Fiber 21.4g	0%
Total Sugars 24.5g
Protein 433.9g	0%

Vitamin D 36.3IU	0%
Calcium 1068.1mg	0%
Iron 36.9mg	0%
Potassium 6300.4mg	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: 63.9%

Protein: 30.9%

Carbs: 5.2%