Soba Miso Goya Nasu Udon

Soba Miso Goya Nasu Udon is a delightful fusion dish that combines the earthy flavors of miso with the unique bitterness of goya and the richness of eggplant, all served over hearty udon noodles. This Paleo-friendly meal is both satisfying and nourishing, perfect for a comforting supper.

Ingredients

• Soba noodles - 100 grams
• Udon noodles - 100 grams
• Goya (bitter melon) - 100 grams, sliced
• Eggplant (nasu) - 150 grams, diced
• Miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, sliced
• Sesame oil - 1 tablespoon
• Water - 500 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of water to a boil and cook the soba and udon noodles according to package instructions. Drain and set aside.
2. In a large pan, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Add the diced eggplant and sliced goya to the pan. Cook for about 5-7 minutes until the vegetables are tender.
4. In a small bowl, mix the miso paste and coconut aminos with a few tablespoons of water to create a smooth sauce.
5. Pour the miso sauce over the cooked vegetables in the pan, stirring to combine. Add the remaining water and bring to a gentle simmer for 5 minutes.
6. Add the cooked soba and udon noodles to the pan, tossing gently to coat them in the sauce and heat through. Season with salt and black pepper to taste.
7. Serve hot, garnished with sliced green onions.

Nutrition

• Calories: 360
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 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.
• Provides a good source of fiber, aiding in digestion.

Tags