Katsu Udon Goya Miso

Katsu Udon Goya Miso is a delightful Japanese dish that combines crispy pork katsu over thick udon noodles, infused with a savory goya miso broth. This Paleo-friendly supper is both hearty and nourishing, perfect for a comforting meal.

Ingredients

• Pork loin - 200 grams
• Almond flour - 100 grams
• Egg - 1 large
• Coconut oil - 2 tablespoons
• Udon noodles (gluten-free) - 200 grams
• Goya (bitter melon) - 100 grams, sliced
• Miso paste (white or yellow) - 2 tablespoons
• Vegetable broth (low sodium) - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by preparing the pork katsu: Season the pork loin with salt and black pepper on both sides.
2. Dip the seasoned pork loin into the beaten egg, then coat it thoroughly with almond flour.
3. Heat coconut oil in a pan over medium heat and fry the pork for about 4-5 minutes on each side, until golden brown. Remove and let it rest on a paper towel.
4. In a pot, bring vegetable broth to a simmer and add minced garlic, grated ginger, and goya slices. Cook for 5 minutes until the goya is tender.
5. Add the miso paste to the broth, stirring until dissolved. Adjust salt to taste.
6. Meanwhile, cook the udon noodles according to package instructions, then drain and set aside.
7. To serve, divide the udon noodles into two bowls, pour the goya miso broth over the noodles, and top with sliced katsu.
8. Drizzle sesame oil over the dish and garnish with chopped green onions.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 42 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 110 mg
• Total Fat: 32 g
• Saturated Fat: 10 g
• Unsaturated Fat: 22 g
• Water: 0.5 L

Health Benefits

• High in protein from pork and eggs, supporting muscle repair and growth.
• Bitter melon (goya) is known to help regulate blood sugar levels.

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