Keto Udon

Keto Udon is a low-carb twist on the traditional Japanese noodle dish, featuring hearty, grain-free noodles made from konjac flour and served in a flavorful broth. This satisfying brunch option is perfect for those following a keto diet while still craving the comforting flavors of udon.

Ingredients

• Konjac flour - 100 grams
• Water - 200 ml
• Chicken or vegetable broth - 500 ml
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Shiitake mushrooms - 100 grams, sliced
• Tofu (firm) - 100 grams, cubed
• Spinach - 50 grams, fresh
• Eggs - 2, soft-boiled
• Nori (seaweed) - 1 sheet, cut into strips

Steps

1. In a mixing bowl, combine konjac flour and water, stirring until a dough forms. Let it rest for 10 minutes.
2. While the dough is resting, bring the chicken or vegetable broth to a simmer in a pot. Add soy sauce, mirin, and sesame oil, and keep warm.
3. After resting, knead the konjac dough for a few minutes until it becomes smooth. Roll it out into thin noodle shapes.
4. In a pot of boiling water, cook the konjac noodles for about 3-5 minutes until they are tender. Drain and rinse under cold water.
5. In a pan, sauté shiitake mushrooms in a bit of sesame oil until they are soft, then add cubed tofu and cook until heated through.
6. Add the spinach to the mushroom and tofu mixture, cooking until wilted.
7. To serve, place a portion of konjac noodles in a bowl, top with the mushroom, tofu, and spinach mixture, and ladle the warm broth over it.
8. Finally, add a soft-boiled egg on top and garnish with chopped green onions and nori strips.

Nutrition

• Calories: 320
• Protein: 22 g
• Carbs: 12 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• High in fiber from konjac flour, which can aid in digestion and promote satiety.

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