Low Calorie Tonkotsu Ramen

Ingredients

• Ramen Broth Concentrate

  Yamasa

  2 tbsp or 35g

• Water

  Plain, clean water

  1 cup or 237g

• Konjac Noodles

  Skinny Pasta

  1 bag or 200g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Shallots

  Raw

  ½ shallot (medium) or 21g

• Baby Bok Choy

  Melissa's

  ⅛ head or 21g

• Mushrooms

  Shiitake, raw

  5 mushroom or 95g

• Olive oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Boil 1 cup of water and mix in 2 tbsp of ramen concentrate.
2. Separately, boil 1 large egg for 7 minutes, and set aside to cool.
3. Drain, rinse, and drain again 1 package of konjac noodles and add to ramen broth. Wash and dry all produce.
4. Thinly slice shallot and set aside. Chop mushrooms and set aside. Thinly slice bok choy and set aside.
5. In a medium skillet on medium high heat add enough oil to coat the pan, and add shallot slices. Cook evenly on both sides until crispy. Remove shallot from pan and lower heat to medium.
6. Saute mushrooms and bok choy in the same pan, adding more oil if necessary.
7. Transfer ramen broth and noodles to a bowl for serving. Peel egg and rinse, cut the egg in half and add to bowl. Add shallots to the bowl, and transfer mushroom and bok choy to bowl.
8. Sauce as desired and serve.