Katsu Udon Miso

Katsu Udon Miso is a delightful twist on traditional udon, featuring crispy chicken katsu served over a rich miso broth. This Paleo-friendly dish is both hearty and nourishing, perfect for a comforting supper.

Ingredients

• Chicken breast - 250 grams
• Almond flour - 100 grams
• Egg - 1 large
• Coconut oil - 2 tablespoons
• Udon noodles (gluten-free) - 150 grams
• Miso paste - 2 tablespoons
• Dashi stock (homemade or store-bought) - 500 ml
• Green onions - 2 stalks, chopped
• Seaweed (nori) - 1 sheet, cut into strips
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 200°C (390°F).
2. Season the chicken breast with salt and pepper, then dip it in the beaten egg and coat with almond flour.
3. Heat coconut oil in a skillet over medium heat and fry the chicken until golden brown on both sides, about 5-7 minutes per side.
4. Transfer the chicken to a baking sheet and finish cooking in the oven for 10 minutes or until fully cooked.
5. In a pot, bring the dashi stock to a simmer and stir in the miso paste until dissolved.
6. Cook the udon noodles according to package instructions, then drain and set aside.
7. Once the chicken is cooked, slice it into strips.
8. In serving bowls, place the cooked udon noodles, pour the miso broth over them, and top with sliced chicken.
9. Garnish with chopped green onions, nori strips, and sesame seeds before serving.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Miso is a probiotic, promoting gut health.

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