Nasu Udon Bowl

Nasu Udon Bowl is a comforting and nutritious dish that combines tender eggplant with hearty udon noodles in a flavorful broth, perfect for a satisfying Paleo dinner. This dish offers a delightful balance of flavors and textures, making it a great option for a healthy meal.

Ingredients

• Eggplant - 200 grams
• Udon noodles (Paleo-friendly) - 150 grams
• Vegetable broth - 500 ml
• Coconut aminos - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Fresh basil leaves - 10 grams, for garnish
• Salt - to taste
• Pepper - to taste

Steps

1. Begin by slicing the eggplant into thin rounds and lightly salting them to draw out excess moisture. Let them sit for about 10 minutes, then rinse and pat dry.
2. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
3. Add the sliced eggplant to the pot and cook for 5-7 minutes, stirring occasionally, until the eggplant is softened and lightly browned.
4. Pour in the vegetable broth and bring to a simmer. Stir in the coconut aminos and season with salt and pepper to taste.
5. Meanwhile, cook the udon noodles according to package instructions. Drain and set aside.
6. Once the broth is simmering, add the cooked udon noodles to the pot and gently mix to combine.
7. Serve the Nasu Udon Bowl garnished with chopped green onions and fresh basil leaves.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 42 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce oxidative stress.
• High in fiber, promoting digestive health and aiding in weight management.

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