New Japanese Mounjaro Recipe
This Japanese Mounjaro recipe blends konjac noodles, miso, and fermented vegetables into a gut-friendly, fat-burning, and hydrating meal ideal for weight wellness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 bowl
- Category: Lunch
- Method: Simmering
- Cuisine: Japanese
- Diet: Low Calorie
Ingredients
1 pack shirataki (konjac) noodles, rinsed
1 tablespoon white miso paste
1/2 cup bok choy or napa cabbage, chopped
1/4 cup shredded carrots or daikon radish
1 tablespoon rice vinegar or lemon juice
1 teaspoon low-sodium soy sauce or tamari
1/2 teaspoon grated fresh ginger
Optional: 1 tablespoon natto or kimchi
1 teaspoon toasted sesame seeds or seaweed flakes
Instructions
1. Rinse the shirataki noodles under cold water for 1–2 minutes and boil for 2–3 minutes. Drain and set aside.
2. Dry-fry the noodles in a skillet to remove moisture.
3. In a small saucepan, mix 1/2 cup water, miso, soy sauce, vinegar, and ginger. Warm gently without boiling.
4. Add bok choy and shredded vegetables; simmer 2–3 minutes.
5. Add noodles to the broth and simmer another 1–2 minutes.
6. Remove from heat and top with natto or kimchi if using.
7. Garnish with sesame seeds or seaweed flakes. Optionally, add sesame oil or a soft-boiled egg.
Notes
You can substitute napa cabbage for bok choy and add grilled tofu, salmon, or egg for protein. Prepare ahead in jars for quick lunches.
Find it online: https://www.recipesflash.com/japanese-mounjaro-recipe/