Soba Miso Goya Nasu

Soba Miso Goya Nasu is a nourishing Japanese dish that combines the nutty flavor of buckwheat soba noodles with the earthy taste of miso, complemented by the bitterness of goya and the sweetness of grilled eggplant (nasu). This Paleo-friendly supper is not only delicious but also rich in nutrients, making it a perfect light meal.

Ingredients

• Soba noodles - 100 grams
• Miso paste - 2 tablespoons
• Goya (bitter melon) - 100 grams, thinly sliced
• Eggplant (nasu) - 1 medium, cut into thin rounds
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon, toasted
• Green onions - 2, chopped
• Water - 1.5 liters

Steps

1. In a pot, bring 1.5 liters of water to a boil and cook the soba noodles according to package instructions, usually about 5-7 minutes. Drain and rinse with cold water.
2. While the noodles are cooking, heat olive oil in a skillet over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Add the sliced goya to the skillet, cooking for 3-4 minutes until slightly softened.
4. Add the eggplant rounds to the skillet, cooking for an additional 5-7 minutes until the eggplant is tender and lightly browned.
5. Stir in the miso paste, mixing well to incorporate it into the vegetables. Cook for another 2 minutes.
6. Combine the cooked soba noodles with the miso vegetable mixture in the skillet, tossing until everything is evenly coated and heated through.
7. Serve hot, garnished with toasted sesame seeds and chopped green onions.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from goya and eggplant.
• High in fiber, promoting digestive health.

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