Gluten-free tonkotsu
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Recipe: Gluten-free tonkotsu ramen

I had a lot of thick, gelatinous pork broth left over from the patita con maní I prepared a few weeks ago. What to do with it? Ramen of course!

I must admit I sometimes feel I’m missing out on something given the number of apparently great ramen restaurants in Sydney, but I just don’t want to put my health at risk with the noodles. I found a couple of solid recipes for the pork and the eggs and made my version of the most decadent and comforting soup I’ve had in years.

Please note that you’ll need to prepare the different elements of the soup in advance.

Gluten-free tonkotsu

Gluten-free tonkotsu ramen

Pork adapted from this recipe, eggs adapted from this recipe.
Prep Time 30 minutes
Cook Time 4 hours
Marinating time 8 hours
Course Main Course, Soup
Cuisine Japanese
Servings 6


Chashu pork

  • 1 kg boneless pork belly
  • 1/2 cup tamari
  • 1 cup sake
  • 1 cup mirin
  • 2 tbsp coconut sugar
  • 6 green onions roughly chopped
  • 6 garlic cloves
  • 1 2-inch knob ginger roughly sliced
  • 1 eschallot peeled and split in half

Ajitsuke tamago (eggs)

  • water
  • 6 eggs
  • cooking liquid from chashu pork


  • 2 litres pork broth
  • 2 bags shirataki noodles
  • green onions sliced, to serve


Chashu pork

  • Roll pork belly lengthwise with the skin facing out, tie with kitchen twine.
  • Preheat oven to 140°C. Add all the ingredients (except the pork) to an oven-safe pot, bring to a boil and turn heat off.
  • Add pork, cover with a lid slightly ajar. Transfer to oven and cook, turning pork occasionally, until very tender (3-4 hours). Alternatively, put all ingredients in slow cooker and cook in low for approximately 6 hours.
  • Let cool down, strain liquid and reserve it, and refrigerate pork until ready to consume.

Ajitsuke tamago (eggs)

  • Boil water in a medium saucepan over high heat.
  • Pierce fat end of each egg with a thumbtack to make a tiny hole. Reduce heat to maintain a bare simmer.
  • Carefully lower eggs into water with a slotted spoon, cook for 6 minutes.
  • Drain hot water and carefully peel eggs under cold running water.
  • Transfer eggs to a bowl or container and cover with the liquid used for cooking the chashu pork. Marinate in the fridge for 4-12 hours.


  • Drain eggs and discard liquid.
  • Slice pork belly, split eggs in half.
  • Rinse shirataki noodles and let sit in hot water for 1 minute.
  • Heat broth, add pork belly and eggs until warmed up.
  • Add noodles and serve garnished with sliced green onions.
Keyword egg, gluten free, Japanese cuisine, Japanese food, low carb, pork, pork belly, soup

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