Nasu Udon Goya Miso Udon

Nasu Udon Goya Miso Udon is a delightful Paleo Japanese supper dish featuring tender eggplant and goya (bitter melon) in a rich miso broth, served with gluten-free udon noodles. This hearty meal is both comforting and packed with nutrients, perfect for a nourishing dinner.

Ingredients

• Gluten-free udon noodles - 200 grams
• Eggplant - 1 medium, diced
• Goya (bitter melon) - 100 grams, thinly sliced
• Miso paste - 2 tablespoons
• Vegetable broth - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onion - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat olive oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
2. Add the diced eggplant and sliced goya to the pot, stirring occasionally until the eggplant becomes tender, about 5-7 minutes.
3. Pour in the vegetable broth and bring to a simmer. Stir in the miso paste until fully dissolved.
4. Cook the gluten-free udon noodles according to package instructions in a separate pot, then drain and set aside.
5. Once the broth is simmering, season with salt and black pepper to taste. Let it cook for another 5 minutes.
6. To serve, divide the cooked udon noodles into two bowls and ladle the miso broth with vegetables over the noodles.
7. Garnish with chopped green onion and drizzle with sesame oil before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants due to eggplant and goya.
• Low in calories while high in fiber, promoting digestive health.

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