Kushi Nasu Goya Miso Udon

Kushi Nasu Goya Miso Udon is a savory and satisfying dish that combines grilled eggplant and bitter melon in a rich miso sauce, served over chewy udon noodles. This Paleo-friendly Japanese supper is packed with flavor and nutrition, making it a delightful meal for any time of the day.

Ingredients

• Udon noodles - 200 grams
• Eggplant (nasu) - 1 medium, sliced
• Bitter melon (goya) - 1 small, thinly 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
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. In a pot, bring 500 milliliters of water to a boil and cook the udon noodles according to package instructions, typically 8-10 minutes, until tender. Drain and set aside.
2. While the noodles are cooking, heat sesame oil in a skillet over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced eggplant and bitter melon to the skillet. Cook for 5-7 minutes, stirring occasionally, until the eggplant is soft and slightly golden.
4. In a small bowl, mix the miso paste and coconut aminos with a few tablespoons of water to create a smooth sauce. Pour the sauce over the cooked vegetables in the skillet and stir to combine, cooking for an additional 2-3 minutes.
5. Add the cooked udon noodles to the skillet, tossing everything together until the noodles are well coated with the miso sauce and heated through, about 2 minutes.
6. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and bitter melon, which can support overall health.
• High in fiber, promoting digestive health and aiding in weight management.

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