Low FODMAP Tonkotsu Ramen
Rich, milky tonkotsu broth is one of those deeply satisfying things that feels like it should be off-limits when you're managing a sensitive gut — but this version is built from the ground up to work. The magic starts with pork neck bones boiled hard and long, which emulsifies the collagen and fat into that signature opaque, creamy broth without any high-FODMAP shortcuts. Garlic-infused oil delivers all the savory depth of garlic without the fructans, and only the green tops of scallions make it into the bowl, keeping things safe while still adding that fresh, sharp finish. Rice noodles stand in for wheat ramen noodles, so there's no gluten concern and no digestive guesswork. The jammy marinated eggs — bronzed in tamari and just a touch of maple syrup — are a showstopper on their own, and the sliced pork belly rounds out each bowl with tender, melt-in-your-mouth richness. This makes four generous servings, so it's worth the low-and-slow effort on a weekend when you want something truly restaurant-worthy at home.
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Learn more →Ingredients
4 servings
For the broth
- 3 lb pork neck bones or trotters
- 1 lb pork belly, skin-on
- 3 tbsp garlic-infused oil
- 1-inch piece fresh ginger, sliced into coins
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp salt, plus more to taste
For the marinated eggs
- 4 large eggs, pasteurized
- 3 tbsp tamari
- 1 tbsp maple syrup
- ½ cup water
For serving
- 12 oz dried rice noodles (medium width)
- 6 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 2 tsp sesame seeds (optional)
- 1 tbsp garlic-infused oil, for drizzling (optional)
- 4 sheets nori, halved (optional)
Instructions
- 1
Place the pork neck bones in a large stockpot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes, until the water turns grey and foamy. Drain, rinse the bones under cold running water, and scrub off any dark residue. Rinse the pot clean.
- 2
Return the blanched bones to the pot along with the pork belly. Add 12 cups of cold water and bring to a vigorous boil over high heat. Reduce to a rolling boil — not a gentle simmer — and cook uncovered for 3 to 4 hours, adding water as needed to keep the bones submerged, until the broth is opaque, milky white, and has reduced to about 8 cups. The vigorous boil is what emulsifies the collagen and fat into the characteristic tonkotsu milkiness.
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