Yaki Goya Miso Nasu Udon

Yaki Goya Miso Nasu Udon is a flavorful and hearty Paleo dish featuring grilled eggplant tossed in a rich miso sauce, served over chewy udon noodles. This dish combines umami-packed ingredients for a satisfying meal that's both comforting and nutritious.

Ingredients

• Udon noodles - 200 grams (Paleo-friendly alternative, such as zucchini noodles or konjac noodles)
• Eggplant - 200 grams, sliced into thin rounds
• Miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat a grill pan or outdoor grill over medium-high heat.
2. In a bowl, mix miso paste, coconut aminos, sesame oil, minced garlic, and grated ginger to form a marinade.
3. Add the sliced eggplant to the marinade, ensuring each piece is well-coated. Let it marinate for about 10 minutes.
4. While the eggplant is marinating, cook the udon noodles according to package instructions, or if using a Paleo alternative, prepare as per the instructions.
5. Grill the marinated eggplant slices for about 4-5 minutes on each side or until tender and charred.
6. Once the noodles are cooked, drain and toss them in the remaining marinade from the eggplant.
7. Divide the noodles between two bowls, top with grilled eggplant, and garnish with chopped green onions and toasted sesame seeds.
8. Season with salt and pepper to taste before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in fiber, aiding in digestion and promoting a healthy gut.

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