Vegan Nasu Udon

Vegan Nasu Udon is a comforting Japanese noodle dish featuring thick, chewy udon noodles topped with tender, savory eggplant and a rich, umami-packed broth. This dish is perfect for a light lunch, offering a delightful balance of flavors and textures.

Ingredients

• Udon noodles - 200 grams
• Eggplant - 1 medium (about 200 grams)
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 3 tablespoons
• Miso paste - 1 tablespoon
• Vegetable broth - 500 ml
• Green onions - 2, sliced
• Sesame seeds - 1 tablespoon (optional)
• Nori seaweed - 1 sheet, sliced (optional)
• Salt - to taste

Steps

1. Bring a large pot of water to a boil. Add udon noodles and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.
2. While the noodles are cooking, cut the eggplant into bite-sized cubes. Heat vegetable oil in a pan over medium heat.
3. Add minced garlic and grated ginger to the pan and sauté for 1-2 minutes until fragrant.
4. Add the cubed eggplant to the pan and cook for 5-7 minutes until tender and slightly golden.
5. In a separate pot, combine vegetable broth, soy sauce, and miso paste. Heat over medium heat, stirring until the miso paste is dissolved.
6. Once the broth is hot, add the cooked udon noodles to the pot and simmer for 2-3 minutes to heat through.
7. To serve, divide the udon noodles and broth into two bowls, then top with the sautéed eggplant, sliced green onions, and sprinkle with sesame seeds and nori if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.6 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of chronic diseases.
• High in fiber, promoting digestive health and aiding in weight management.

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