Yaki Goya Miso Nasu Udon Miso

Yaki Goya Miso Nasu Udon Miso is a delectable Paleo dish featuring grilled eggplant and udon noodles tossed in a rich, savory miso sauce. This dish is both comforting and packed with umami flavors, perfect for a wholesome supper.

Ingredients

• Udon noodles - 200 grams (or zoodles for a Paleo option)
• Eggplant (nasu) - 1 medium, sliced
• Olive oil - 2 tablespoons
• Miso paste - 3 tablespoons (preferably white or yellow)
• Water - 200 milliliters
• Coconut aminos - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 inch, minced
• Green onions - 2, sliced
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Preheat a grill or grill pan over medium heat.
2. Slice the eggplant into thick rounds and brush both sides with olive oil.
3. Grill the eggplant slices for about 3-4 minutes on each side, until tender and slightly charred. Remove from heat and set aside.
4. In a medium saucepan, bring water to a boil and cook the udon noodles according to package instructions (about 8-10 minutes). Drain and rinse under cold water, then set aside.
5. In a small bowl, mix the miso paste, coconut aminos, minced garlic, and minced ginger with a little water to create a smooth sauce.
6. In a large skillet, heat 1 tablespoon of olive oil over medium heat, then add the cooked udon noodles and the miso sauce. Toss to combine and heat through for about 2-3 minutes.
7. Add the grilled eggplant to the skillet and gently mix until evenly distributed.
8. Serve the dish hot, garnished with sliced green onions and toasted sesame seeds.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant which may help reduce inflammation.
• Miso provides probiotics that support gut health.

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