Quick Oat Flour Tonkotsu Ramen — no refined sugar (One-Pot)

Quick Oat Flour Tonkotsu Ramen — no refined sugar makes a silky, one-pot bowl in 35 minutes. Cozy, creamy, and weeknight-friendly. Try it tonight at home.

Quick Oat Flour Tonkotsu Ramen — no refined sugar

Meet your new weeknight favorite. This one-pot ramen brings the creamy, opaque comfort of a tonkotsu-style broth to your table in about 35 minutes. The secret is a little oat flour, which adds body and a silky texture without hours of simmering, plus a short list of pantry staples. Best of all, it’s made without refined sugar, so you get balanced, savory depth without the crash.

If you love cozy bowls but don’t have time for an all-day stock, this method is for you. We build flavor fast with ginger, garlic, scallions, and a quick sear of pork, then enrich the broth with miso, soy, and a splash of unsweetened soy milk for that milky look. A touch of maple syrup rounds the tare without refined sugar. Everything cooks in one pot—eggs, soup, and noodles—so cleanup stays easy.

For more simple comfort food ideas, peek at Easy Weeknight Dinners, browse our One-Pot Meals, and don’t miss our cozy lineup in Healthy Comfort Food. Curious about why oat flour works here? This overview from Healthline explains its texture and nutrition.

Why You’ll Love It

• Fast and creamy: A silky, opaque broth in roughly 35 minutes using oat flour and miso for body.
• One-pot convenience: Boil the eggs, simmer the soup, and cook the noodles in the same pot.
• No refined sugar: Maple syrup subtly rounds the tare without adding refined sweeteners.
• Flexible proteins: Use ground pork, pork belly, or go plant-forward with mushrooms or tofu.
• Weeknight-friendly: Short ingredient list and simple steps with big payoff.

Traditional tonkotsu needs time to emulsify pork fat and collagen into a rich broth. For a deep dive into classic technique, see this guide on Serious Eats. Our version takes the spirit of that texture and makes it doable any night.

Ingredients

• 2 large eggs (optional, for jammy ramen eggs)
• 1 tbsp neutral oil (avocado or canola)
• 6 oz ground pork (or thinly sliced pork belly; vegan sub: 6–8 oz mixed mushrooms)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 scallions, white and green parts separated, thinly sliced
• 4 cups low-sodium chicken broth (vegetarian: mushroom or vegetable broth)
• 1 cup unsweetened soy milk (or unsweetened oat milk)
• 1 tbsp white miso paste (mellow, adds umami and body)
• 1 1/2 tbsp low-sodium soy sauce or tamari (gluten-free)
• 1 tsp rice vinegar (balance)
• 1 tsp pure maple syrup (keeps it refined sugar free)
• 1 small piece kombu, 2–3 inches (optional, umami lift)
• 2 tbsp oat flour (thickens and adds silkiness)
• 2 tsp toasted sesame oil (nutty finish)
• 2 servings ramen noodles (fresh or dried; gluten-free if needed)
• Toppings: nori strips, toasted sesame seeds, chili oil, sweet corn, bamboo shoots

Substitutions and swaps:

• No pork? Use chicken thigh, rotisserie chicken, or firm tofu cubes.
• No soy milk? Use oat milk. Keep it unsweetened and unflavored.
• No miso on hand? Add an extra 1/2 tbsp soy sauce and a dab of tahini for body.
• Gluten-free? Choose tamari and gluten-free ramen or rice noodles.
• Lower sodium? Use low-sodium broth and season at the end to taste.

Step-by-Step Instructions

1. Prep your garnishes: Slice scallions, cut nori, and set out sesame seeds and chili oil. If using eggs, ready a small bowl of ice water.
2. Boil eggs (optional): Fill a medium pot with water and bring to a boil. Gently lower in the eggs and cook 6 1/2 minutes for jammy yolks. Transfer eggs to the ice bath. Pour off the water and keep the pot for the soup.
3. Sear the protein: Set the pot over medium heat. Add neutral oil and the ground pork. Cook, breaking it up, until lightly browned, 4–5 minutes. Spoon off excess fat for a lighter bowl, or keep it for richness.
4. Add aromatics: Stir in garlic, ginger, and the white parts of the scallions. Cook 60–90 seconds until fragrant but not browned.
5. Build the broth: Pour in chicken broth. Whisk in miso, soy sauce, rice vinegar, and maple syrup. Add the kombu if using. Bring to a gentle simmer for 5 minutes to infuse. Remove the kombu.
6. Thicken with oat flour: In a small bowl, whisk oat flour with 1/3 cup cool broth from the pot (or water) until smooth. Whisk the slurry back into the pot. Simmer 2–3 minutes. The broth should look slightly opaque and silky.
7. Enrich: Stir in the unsweetened soy milk. Keep the heat low; avoid a rolling boil to prevent curdling. Taste and adjust salt or acidity to your liking.
8. Cook the noodles: Add ramen noodles directly to the broth. Cook until just tender, 2–4 minutes depending on type. Stir gently to prevent sticking.
9. Finish and serve: Turn off the heat, stir in sesame oil and most of the scallion greens. Peel and halve the eggs. Divide noodles and broth into two deep bowls. Top with egg halves, nori, sesame seeds, extra scallions, and chili oil if you like heat.
10. Eat hot: Ramen waits for no one. Enjoy immediately while the broth is creamy and the noodles bouncy.

Expert Tips

• Keep it gentle: After adding soy or oat milk, keep the broth at a bare simmer. High heat can cause separation.
• Slurry first: Always whisk oat flour with cool liquid before adding to hot broth. This prevents lumps and keeps the texture smooth.
• Balance the tare: Taste for salt, sweetness, and acidity at the end. Add a splash of soy, a few drops of vinegar, or a pinch more miso as needed.
• Noodle doneness: Pull noodles when they’re just tender. They continue to soften in hot broth.
• Egg timing: For jammy eggs, 6 1/2 minutes is a sweet spot. For firmer yolks, go 8 minutes.
• Make it richer: Keep a bit more pork fat in the pot or add a teaspoon of neutral oil to enhance the emulsion.
• Scale it: Double everything for four bowls, but use a larger pot to avoid boil-overs after adding the milk.
• Depth fast: A small piece of kombu adds savory depth in minutes. Don’t forget to remove it before the slurry.

Storage

Ramen is best fresh, but leftovers can work. Store broth with pork in an airtight container up to 3 days in the refrigerator. Keep noodles separate if possible to avoid over-softening. If noodles are already in the soup, they’ll still be tasty within a day.

Freeze the broth (without milk added yet if you plan ahead) for up to 2 months. If freezing finished broth, thaw gently in the fridge and reheat over low heat to prevent separation. Add a splash of fresh soy milk to restore creaminess if needed.

Variations

• Vegan: Swap pork for a mix of shiitake and oyster mushrooms. Use vegetable or mushroom broth and add a spoon of white miso and a dab of tahini for body.
• Gluten-Free: Use tamari, a certified GF miso, and gluten-free ramen or rice noodles. Check labels on broth.
• Dairy-Free: This recipe is naturally dairy-free when using soy or oat milk.
• Spicy: Add a spoon of chili crisp or a squeeze of gochujang to the bowl. Adjust to taste.
• Extra Protein: Top with slices of roasted chicken thigh or cubes of firm tofu seared in sesame oil.
• More Veg: Stir in blanched spinach, bean sprouts, or steamed broccoli right before serving.
• Refined-Sugar-Free Tare: Maple syrup keeps it balanced without refined sugar. You can also use a touch of date syrup.

FAQ

Can I really make tonkotsu-style ramen this fast?
Yes. We’re not making classic bone broth. Instead, we build flavor with aromatics, miso, and soy, then use oat flour and unsweetened soy milk to mimic a creamy emulsion.

What does oat flour do in the broth?
Oat flour thickens the liquid and adds a silky, slightly nutty body in minutes. It stands in for the rich mouthfeel that collagen provides in traditional tonkotsu.

Can I cook the noodles in the soup?
Yes. This is a true one-pot method. Cooking noodles in the broth saves time and lets the starch help the emulsion. Just avoid overcooking.

Is this recipe refined sugar free?
It is. We use maple syrup instead of refined sugar to balance the tare. Keep your plant milk unsweetened, and check labels on miso and broth.

How do I reheat without curdling?
Warm over low heat until steaming, not boiling. If the broth separates, whisk in a splash of fresh soy milk to bring it back together.

What noodles work best for Quick Oat Flour Tonkotsu Ramen — no refined sugar?
Fresh ramen noodles are great, but dried ramen works too. For gluten-free, use GF ramen or rice noodles and adjust cook time.

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