Nasu Udon

Nasu Udon is a comforting Japanese noodle dish featuring tender eggplant bathed in a savory broth, perfect for a low-carb lunch. This dish is both satisfying and packed with umami flavors, providing a delightful twist on traditional udon.

Ingredients

• Shirataki noodles - 200 grams
• Eggplant - 200 grams, sliced
• Dashi stock - 500 ml
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, chopped
• Nori seaweed - 1 sheet, cut into strips
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the shirataki noodles under cold water and drain well. Set aside.
2. In a medium saucepan, heat sesame oil over medium heat. Add the sliced eggplant and sauté until tender and slightly browned, about 5-7 minutes.
3. Pour in the dashi stock, soy sauce, and mirin. Bring the mixture to a simmer.
4. Add the drained shirataki noodles to the saucepan and cook for an additional 5 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste. Remove from heat.
6. Serve the udon in bowls, garnished with chopped green onions and nori strips.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 6 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Eggplant is rich in antioxidants and dietary fiber.

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