What Is Tonkotsu?

The broth for tonkotsu ramen is based upon pork bones, and tonkotsu in Japanese means “pork bones”.

What is the flavor of tonkotsu?

Tonkotsu, which means “pig bone,” is made by boiling pork meat and bones together, thus creating a thick and hearty broth with a meaty flavor. The soup has a milky consistency much like miso, so don’t get confused about which one you want to order!

What is tonkotsu made of?

Tonkotsu ramen is a Japanese noodle soup made with a pork bone broth — ton means pork and kotsu means bone. When collagen-rich pig parts like pork trotters and neck bones are cooked in water over high heat, the collagen in the connective tissue transforms into gelatin, which gives bone broth its silky texture.

What meat is in tonkotsu?

There are three ingredients in this Tonkotsu soup: pork bones, pork leg, and pork fat. In this recipe, pork bones mean femur bones. As you can see from the video and pictures, the cut femur bones are used. To dissolve the umami of the bone marrow into the soup is important, so it is necessary to use cut pieces.

What’s the difference between tonkotsu and ramen?

Tonkotsu is a unique version of ramen because it’s technically not a flavor but a type of broth. The word tonkotsu means ‘pork bone’ and it points to the broth that’s made by boiling pork bones along with some herbs for a long time to get a creamy, milky white soup.

Is tonkotsu ramen broth healthy?

Not only does the umami flavor of tonkotsu delight tastebuds but bone broths such as this have numerous health benefits. The collagen from the bone is said to help health digestive lining, boost the immune system, aid in overcoming food allergies, and improve joint health. So it tastes good and is good for you!

How do you eat tonkotsu ramen?

How many calories in a bowl of tonkotsu ramen?

Tonkotsu Ramen Soup Bowl (1 bowl) contains 58g total carbs, 52g net carbs, 2g fat, 14g protein, and 300 calories.

What is the difference between shoyu and tonkotsu ramen?

Tonkotsu ramen is a ramen made with tonkotsu (pork bone) broth, which means it takes the name from the soup’s ingredients. Shoyu ramen on the other hand, is named after the ingredients used which is shoyu (soy sauce) flavored sauce.

What is the most popular ramen in Japan?

Shoyu ramen: Shoyu ramen is served in a soup base, typically chicken broth, flavored with soy sauce. It is the most common type of ramen in Japan.

What is ramen without pork called?

Tonkotsu ramen soup is easily recognised because it looks thick and creamy. I’d say that to avoid pork, you could stick to shoyu or shio ramen.

What is the black stuff in ramen?

The seasoned black fungus is now ready to be used as a ramen topping. I sprinkle toasted black sesame seeds on the fungus in the ramen bowl. Keep the leftovers in an airtight container in the fridge for a few days.

What is the spice in spicy tonkotsu ramen?

Born in Japan, ramen is arguably the most popular soup in the world with hundreds of styles and flavor combinations. Our Kyushu-Style Spicy Tonkotsu Ramen has a spicy pork broth enhanced with chili garlic oil, and perfectly tender, authentic ramen noodles that add a hearty touch.

Is ramen in Japan healthy?

Ramen in restaurants aren’t much considered a “healthy dish” in Japan. To start with, it’s a lot of white flour based noodles for one meal, and thus is very starchy and not good for blood sugar control. Secondly, the broth is generally quite salty and may have some added fats.

Is tonkotsu ramen high in fat?

Tonkotsu Ramen is not the ideal food to eat when you are trying to lose weight because it is a relatively high caloric dish that is high in carbs from the noodles, and high in fat from the creamy broth. Although this ramen is not considered a healthy food, that does not mean you can enjoy this meal while on a diet!

Is there sugar in tonkotsu ramen?

Tonkotsu pork ramen, pork by ITSUKI FOODS CO.,LTD contains 290 calories per 87 g serving. This serving contains 2.5 g of fat, 11 g of protein and 56 g of carbohydrate. The latter is 2 g sugar and 2 g of dietary fiber, the rest is complex carbohydrate.

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Written by Melis Campbell

A passionate, culinary creative who is experienced and enthusiastic about recipe development, recipe testing, food photography, and food styling. I am accomplished in creating an array of cuisines and beverages, through my understanding of ingredients, cultures, travels, interest in food trends, nutrition, and have a great awareness of various dietary requirements and wellness.

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