Description
A low-carb, miso-based Japanese Mounjaro recipe packed with fiber, protein, and umami. Perfect for metabolic support and comfort food cravings.
Ingredients
1 package konjac noodles (shirataki)
2 cups vegetable or bone broth
1 tbsp white miso paste
1 tsp sesame oil
1 garlic clove, minced
1-inch piece of ginger, grated
1 cup bok choy, chopped
1/2 cup shiitake mushrooms, sliced
1/4 cup scallions, chopped
1/2 block tofu or 1 small salmon fillet
1 tsp coconut aminos
Optional: sesame seeds, chili oil, nori strips
Instructions
1. Rinse konjac noodles and boil for 2-3 minutes, then drain and set aside.
2. Heat sesame oil and sauté garlic and ginger for 2 minutes.
3. Add broth and miso paste. Whisk until dissolved.
4. Add tofu or salmon to broth and simmer for flavor.
5. Toss in bok choy, mushrooms, scallions. Simmer 5 minutes.
6. Return noodles to the pot and mix gently.
7. Taste, adjust seasoning, and serve with toppings.
Notes
Use low-sodium broth to control salt.
Swap tofu for eggs or tempeh.
For extra spice, add a dash of chili paste.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Japanese