Japanese Mounjaro Recipe
A nutrient-rich, low-glycemic Japanese Mounjaro recipe designed to support blood sugar balance and appetite control. Combining umami-packed ingredients like miso, tofu, and kabocha squash with light shirataki noodles and healing broths, this recipe reflects the wellness-driven philosophy of Japanese cuisine while aligning perfectly with Mounjaro-supported weight management goals.
Equipment
- Steamer or steaming basket (for vegetables)
- Medium saucepan (for broth)
- Skillet or grill pan (for tofu or protein)
- Fine mesh strainer (to rinse shirataki noodles)
- Chef’s knife (for chopping vegetables)
- Cutting board
- Mixing bowl (for miso paste)
- Ladle (for serving broth)
- Deep serving bowls or donabe (Japanese clay pot)
- Tongs or chopsticks (for plating)
Ingredients
- 1 block firm tofu pressed and sliced
- 1 cup kabocha squash peeled and cubed
- ½ cup shiitake or enoki mushrooms sliced
- ½ cup daikon radish grated or thinly sliced
- 1 cup spinach or bok choy
- 1 pack shirataki noodles blanched and rinsed
- 2 cups low-sodium vegetable broth or dashi
- 1 tablespoon miso paste dissolved in warm water
- 1 teaspoon tamari or coconut aminos
- 1 slice fresh ginger
- 1 teaspoon rice vinegar
- 1 tablespoon sesame seeds
- 1 green onion sliced
- Optional: chili oil or shichimi togarashi for spice
Instructions
- Prepare the tofu: Slice pressed tofu into thick pieces and sear in a pan until golden brown on each side. Set aside.
- Steam vegetables: In a steamer or pot, gently steam the kabocha squash, mushrooms, daikon, and greens until just tender (about 7–10 minutes).
- Make the broth: In a saucepan, combine the broth, dissolved miso paste, tamari, ginger, and rice vinegar. Simmer on low heat for 10–15 minutes to develop flavor.
- Blanch the noodles: Rinse shirataki noodles well and blanch in boiling water for 2–3 minutes. Drain and set aside.
- Assemble the bowl: In a deep bowl or donabe, layer tofu, vegetables, and shirataki noodles. Pour hot broth over the top.
- Garnish and serve: Sprinkle with sesame seeds and green onion. Add optional chili oil or spice mix for extra heat. Let sit for 5 minutes before enjoying.
Notes
Vegan Option: Use vegan-certified miso and replace tamari with coconut aminos.
Gluten-Free Tip: Ensure all condiments are gluten-free; tamari is a safe soy sauce alternative.
Low-Sodium Adaptation: Use kombu broth instead of miso and season with fresh herbs like shiso or yuzu zest.
Great for meal prep—store ingredients separately and assemble fresh.
Pair with a warm cup of matcha for the full Japanese wellness experience.