Katsu Goya Nasu Miso Udon

Katsu Goya Nasu Miso Udon is a delightful Paleo Japanese supper dish that combines the savory flavors of miso with the unique textures of grilled bitter melon and eggplant over a bed of udon noodles. This dish is both nutritious and satisfying, making it a perfect option for a wholesome meal.

Ingredients

• Udon noodles - 200 grams
• Bitter melon (goya) - 1 medium, sliced
• Eggplant (nasu) - 1 medium, sliced
• Miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Water - 500 milliliters
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of water to a boil and cook the udon noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Add the sliced bitter melon and eggplant to the skillet, cooking for about 5-7 minutes until they start to soften. Season with salt and black pepper to taste.
4. In a small bowl, mix the miso paste and coconut aminos with a few tablespoons of water to create a smooth sauce.
5. Pour the miso mixture over the sautéed vegetables in the skillet, stirring to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.
6. Add the cooked udon noodles to the skillet, tossing everything together until the noodles are well coated with the miso sauce.
7. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables like bitter melon and eggplant.
• Miso provides probiotics that support gut health.

Tags