Nasu Miso Udon

Nasu Miso Udon is a hearty and comforting Japanese dish featuring tender eggplant and chewy udon noodles, all enveloped in a rich miso sauce. This Paleo-friendly version is not only delicious but also packed with nutrients, making it a perfect supper option.

Ingredients

• Udon noodles - 200 grams
• Eggplant - 1 medium (about 250 grams), cut into bite-sized pieces
• Miso paste (white or yellow) - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, sliced (for garnish)
• Water - 500 milliliters
• Salt - to taste

Steps

1. In a pot, bring 500 milliliters of water to a boil and cook the udon noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
3. Add the eggplant pieces to the skillet, cooking for about 5-7 minutes until they are softened and golden brown.
4. In a small bowl, mix the miso paste and coconut aminos with a few tablespoons of water to create a smooth sauce.
5. Pour the miso sauce over the cooked eggplant and stir to combine. Cook for an additional 2-3 minutes until heated through.
6. Add the cooked udon noodles to the skillet, tossing everything together until the noodles are coated with the miso sauce and heated through.
7. Serve hot, garnished with sliced green onions and a sprinkle of salt if desired.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 890 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants from eggplant, which may help reduce inflammation.

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