Low Fiber Tonkotsu Ramen
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Learn more āIngredients
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
Ingredient noteLow residue diets limit whole spices and fibrous roots. The ginger here is only steeped for flavor and strained out, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 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
- Ā½ cup water
For serving
- 12 oz dried rice noodles (medium width)
- 6 scallions, green tops only, thinly sliced
Can be omittedscallions
- 2 tsp sesame seeds (optional)
Can be omittedsesame seeds
- 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 ā not a gentle simmer ā 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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