Nasu Udon Miso

Nasu Udon Miso is a comforting Japanese dish featuring hearty udon noodles paired with tender eggplant and a rich miso broth. This Paleo-friendly recipe highlights umami flavors while being wholesome and satisfying.

Ingredients

• Udon noodles - 150g
• Eggplant - 1 medium (about 200g)
• Miso paste (red or white) - 2 tablespoons
• Vegetable broth - 500ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by preparing the udon noodles according to package instructions. Drain and set aside once cooked.
2. While the noodles are cooking, wash and cut the eggplant into bite-sized cubes.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
4. Add the cubed eggplant to the skillet and sauté for 5-7 minutes until softened, stirring occasionally.
5. In a separate pot, bring the vegetable broth to a simmer. Stir in the miso paste and coconut aminos until well combined.
6. Once the eggplant is cooked, add it to the broth and let it simmer for an additional 5 minutes.
7. Season the broth with salt and black pepper to taste.
8. Divide the cooked udon noodles into bowls and ladle the miso eggplant broth over the noodles.
9. Garnish with chopped green onions and drizzle with sesame oil before serving.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

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

Tags