Udon Soup

This Paleo Udon Soup is a nourishing and flavorful dish featuring homemade almond flour udon noodles, fresh vegetables, and a rich broth. It's a comforting bowl that brings the essence of Japanese cuisine into a healthy, grain-free meal.

Ingredients

• Almond flour - 100 grams
• Tapioca flour - 40 grams
• Egg - 1 large
• Water - 60 ml
• Chicken broth - 500 ml (low sodium)
• Shiitake mushrooms - 100 grams, sliced
• Zucchini - 1 medium, julienned
• Carrot - 1 medium, julienned
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut aminos - 2 tablespoons
• Sea salt - to taste
• Black pepper - to taste
• Sesame oil - 1 teaspoon

Steps

1. In a bowl, mix almond flour, tapioca flour, egg, and water to form a dough. Knead until smooth and let rest for 10 minutes.
2. Roll out the dough between two sheets of parchment paper until about 5mm thick. Cut into udon noodle shapes.
3. In a pot, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant, about 1 minute.
4. Add sliced shiitake mushrooms, zucchini, and carrot to the pot. Cook for another 3-4 minutes until the vegetables are slightly tender.
5. Pour in the chicken broth and bring to a simmer. Add coconut aminos, sea salt, and black pepper to taste.
6. Add the homemade udon noodles to the simmering broth and cook for about 5-7 minutes until noodles are cooked through.
7. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, suitable for a Paleo diet.
• Rich in vitamins and minerals from fresh vegetables.

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