Healthy Japanese Tonkotsu Ramen
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A healthy version of Japanese Tonkotsu Ramen using unsweetened soy milk for a plant-protein-rich broth, suitable for weight loss and busy lifestyles. Easy enough for beginners, families, and students.
00:15:00 total
Serves 1
easy
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Ingredients
- Pork mince (10% fat) - 100g (100 grams)
- Green onion - 20g (20 grams, chopped)
- Garlic - 8g (8 grams (about 1 teaspoon), minced)
- Neutral oil - 5ml (1 teaspoon (5 ml))
- Egg noodle for Ramen - 130g (130 grams)
- Nori sheet - 1/2 sheet (Half sheet)
- Water - 140ml (140 ml)
- Unsweetened soy milk - 200ml (200 ml)
- Kombu - 2g (2 grams (or substitute with 1 gram MSG))
- Soy sauce - 15ml (1 tablespoon (15 ml))
- Sake - 15ml (1 tablespoon (15 ml))
- Salt - 1.5g (1.5 grams (1/4 teaspoon) plus a pinch for cooking pork)
- Sugar - 1.5g (1.5 grams (1/4 teaspoon))
- Oyster sauce - 3.5g (1/2 teaspoon (3.5 grams))
- Black pepper - watch the video to see (To taste)
Instructions
- Prepare Pork and Aromatics: Heat neutral oil in a pan over medium heat. Add pork mince seasoned with a pinch of salt and black pepper. Cook until the pork changes color. Add minced garlic and cook for 20-30 seconds while keeping the heat medium.
- Make Broth: In a pot, combine water, unsweetened soy milk, kombu (or MSG), soy sauce, sake, salt, sugar, and oyster sauce. Heat slowly to around 60°C (140°F) to actively develop kombu's umami. Boil gently for about 30 seconds to burn off the alcohol from sake. Keep the broth warm.
- Cook Noodles: Cook ramen egg noodles according to the packet instructions using plenty of water to prevent stickiness. Drain and keep warm.
- Assemble and Serve: Place cooked noodles in a bowl. Pour hot broth over the noodles. Add cooked pork and garlic mixture on top. Garnish with chopped green onion and half a nori sheet. Serve immediately.
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