Low-Calorie Kelp Noodle Tonkotsu Ramen

Ingredients

• 4 oz pork tenderloin (raw)
• 1 cup chicken bone broth
• 1 cup unsweetened soy milk
• 1 tbsp chicken bouillon powder
• 0.5 tbsp minced garlic
• 1.5 tsp oyster sauce
• 1.5 tsp soy sauce
• 1 tsp dashi (powder)
• spray oil (1/3 second spray)
• 1.5 tbsp lemon juice
• 0.66 tbsp baking soda (used for softening noodles)
• 6 oz kelp noodles
• 1 baby bok choy
• 1 green onion
• 1 egg (large)

Steps

1. 1

   Thinly dice your green onions and set aside for garnish.

2. 2

   In a pot over medium-low heat, add the 1/3 second spray oil, chicken bone broth, chicken bouillon powder, minced garlic, oyster sauce, soy sauce, dashi, and pork tenderloin.

3. 3

   Stir the broth occasionally for 20-30 minutes, or until the pork is cooked through.

4. 4

   Lower the heat to low and allow the broth to cool slightly.

5. 5

   Add in your unsweetened soy milk and stir for 5 minutes. Do not let the liquid come to a boil, as the soy milk will curdle.

6. 6

   In a bowl, mix your kelp noodles with baking soda and lemon juice; let them marinate for 10 minutes to soften.

7. 7

   Rinse the noodles thoroughly with running water and let them sit for 15 minutes before completely draining.

8. 8

   In a separate pot of boiling water, boil your egg for six minutes to achieve a jammy yolk.

9. 9

   Immediately transfer the egg to cold water to stop the cooking, then peel.

10. 10

    In a serving bowl, assemble the ramen by adding your prepared kelp noodles, the creamy broth, the boiled egg, diced green onions, and baby bok choy.

Notes

The soy milk is the secret ingredient for achieving a creamy 'tonkotsu' style broth without boiling pork bones for hours. Be very careful not to boil the broth once the soy milk is added to prevent curdling.

Nutrition per serving

• main
• ramen
• low-calorie
• high-protein
• weight loss
• healthy
• Japanese