Soba Miso Goya Udon

Soba Miso Goya Udon is a flavorful and satisfying dish that combines the earthy taste of miso with the slight bitterness of goya (bitter melon) and the chewy texture of udon noodles. This Paleo-friendly recipe delivers a nutritious meal that's both hearty and refreshing.

Ingredients

• Soba noodles - 100g
• Udon noodles - 100g
• Goya (bitter melon) - 100g, sliced thinly
• Miso paste - 2 tablespoons
• Water - 500ml
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Sea salt - to taste
• Black sesame seeds - for garnish

Steps

1. In a medium pot, bring 500ml of water to a boil. Add the soba and udon noodles and cook according to package instructions until al dente, usually about 4-6 minutes. Drain and set aside.
2. In the same pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
3. Add the sliced goya to the pot, cooking for another 3-4 minutes until it begins to soften.
4. In a small bowl, mix the miso paste with a few tablespoons of hot water until smooth. Add this mixture to the pot along with the coconut aminos. Stir well to combine.
5. Return the cooked noodles to the pot, tossing everything together until the noodles are evenly coated with the miso sauce and heated through, about 2-3 minutes.
6. Season with sea salt to taste, and serve topped with chopped green onions and a sprinkle of black sesame seeds.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 2 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, which may help reduce inflammation.
• Soba noodles provide a good source of protein and fiber, aiding in digestion and satiety.

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