Yaki Goya Nasu Miso Udon Miso

Yaki Goya Nasu Miso Udon Miso is a flavorful Paleo dish featuring grilled eggplant and udon noodles, tossed in a savory miso sauce. This dish is both hearty and satisfying, making it a perfect weeknight supper.

Ingredients

• Udon noodles (gluten-free, if desired) - 200 grams
• Eggplant - 1 medium, sliced
• Miso paste (white or yellow) - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, sliced
• Sesame seeds - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Water - 500 milliliters

Steps

1. Bring a pot of water to a boil and cook the udon noodles according to package instructions, usually about 8-10 minutes. Drain and set aside.
2. While the noodles are cooking, heat olive oil in a skillet over medium heat.
3. Add the sliced eggplant to the skillet and sauté for about 5-7 minutes until golden and tender. Remove from heat and set aside.
4. In a small bowl, mix together the miso paste, coconut aminos, sesame oil, minced garlic, and grated ginger to create the sauce.
5. In the same skillet used for the eggplant, add the cooked udon noodles and pour the miso sauce over them. Toss to coat evenly.
6. Add the sautéed eggplant back into the skillet and gently toss everything together until heated through.
7. Serve the dish in bowls, garnished with sliced green onions and sesame seeds. Adjust salt to taste.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 70 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, promoting heart health.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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