Eggplant Noodle Miso

Eggplant Noodle Miso is a delightful keto-friendly dish that combines the umami richness of miso with tender, spiralized eggplant noodles. This innovative recipe offers a satisfying alternative to traditional pasta, perfect for those looking to enjoy a low-carb meal without sacrificing flavor.

Ingredients

• Eggplant - 1 medium (about 300g)
• Miso paste - 2 tablespoons (30g)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Water - 1 cup (240ml)
• Red pepper flakes - 1/2 teaspoon (optional)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Spiralize the eggplant using a spiralizer or a vegetable peeler to create noodle-like strands. Set aside.
2. In a medium saucepan, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Stir in the miso paste and soy sauce, mixing well to combine with the garlic and ginger.
4. Add the water and bring the mixture to a simmer, stirring until the miso is fully dissolved.
5. Add the spiralized eggplant to the saucepan, stirring gently to coat the noodles in the miso sauce. Cook for about 5-7 minutes, or until the eggplant is tender.
6. If desired, sprinkle in red pepper flakes for a hint of spice and mix well.
7. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.24 L

Health Benefits

• Eggplant is low in calories and rich in antioxidants, promoting heart health.
• Miso is a source of probiotics, which can support digestive health.

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