Soba Goya Miso Nasu Udon

Soba Goya Miso Nasu Udon is a flavorful and nutritious Japanese dish that combines the earthiness of buckwheat noodles with the rich umami of miso and the subtle sweetness of eggplant. This paleo-friendly supper is not only satisfying but also packed with healthy ingredients.

Ingredients

• Soba noodles - 150g
• Eggplant (Nasu) - 1 medium, diced
• Bitter melon (Goya) - 100g, thinly sliced
• Miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Water - 1 liter
• Salt - to taste

Steps

1. Bring 1 liter of water to a boil in a large pot. Add the soba noodles and cook according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop cooking, then set aside.
2. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the diced eggplant and sliced bitter melon to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the eggplant is tender.
4. Stir in the miso paste and coconut aminos, mixing well to combine. Cook for another 2-3 minutes, allowing the flavors to meld.
5. Add the cooked soba noodles to the skillet, tossing everything together until the noodles are well-coated with the sauce and heated through.
6. Taste and adjust seasoning with salt if necessary. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 360
• Protein: 12 g
• Carbs: 50 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from eggplant and bitter melon, supporting overall health.
• High in fiber, promoting digestive health and aiding in weight management.

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