Katsu Nasu Goya Udon Miso

Katsu Nasu Goya Udon Miso is a delightful Paleo Japanese supper dish featuring crispy eggplant and bitter gourd served over hearty udon noodles in a rich miso broth. This comforting meal is not only satisfying but also packed with flavors and nutrients.

Ingredients

• Udon noodles - 150 grams
• Eggplant - 1 medium, sliced
• Bitter gourd (goya) - 100 grams, thinly sliced
• Miso paste - 2 tablespoons
• Vegetable broth - 500 ml
• Coconut oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat coconut oil over medium heat, then add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
3. Add the sliced eggplant and bitter gourd to the pot, cooking until the eggplant is soft and slightly browned, about 5-7 minutes.
4. Stir in the miso paste and vegetable broth, bringing the mixture to a simmer. Cook for an additional 5 minutes to allow the flavors to meld.
5. Season the broth with salt and pepper to taste, then add the cooked udon noodles to the pot, stirring gently to combine everything.
6. Serve in bowls, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and ginger, supporting overall health.
• High in fiber from vegetables, aiding digestion and promoting satiety.

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