Yaki Goya Nasu Miso Udon

Yaki Goya Nasu Miso Udon is a flavorful Paleo Japanese supper dish that combines grilled eggplant with a rich miso sauce, served over hearty udon noodles. This dish is a perfect balance of savory flavors and healthy ingredients, making it a delightful meal for any night of the week.

Ingredients

• Udon noodles - 200 grams (preferably gluten-free)
• Eggplant - 1 medium (about 250 grams), sliced
• Olive oil - 2 tablespoons
• Miso paste - 3 tablespoons (white or red, as preferred)
• Coconut aminos - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, sliced (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)
• Water - 1 liter (for boiling noodles)

Steps

1. Boil 1 liter of water in a pot. Once boiling, add the udon noodles and cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
2. While the noodles are cooking, heat 2 tablespoons of olive oil in a grill pan over medium heat.
3. Add the sliced eggplant to the pan and grill for about 4-5 minutes on each side, or until tender and slightly charred. Remove from heat and set aside.
4. In a small bowl, mix the miso paste, coconut aminos, minced garlic, and grated ginger to form a smooth sauce.
5. In a large mixing bowl, combine the cooked udon noodles with the grilled eggplant and the miso sauce. Toss gently to coat the noodles and eggplant evenly.
6. Plate the Yaki Goya Nasu Miso Udon and garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• Provides a good source of plant-based protein from udon noodles.

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