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Ceramic cup of matcha green tea on a bamboo mat near a green apple

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

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

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)

Method
 

  1. Prepare the tofu: Slice pressed tofu into thick pieces and sear in a pan until golden brown on each side. Set aside.
  2. Steam vegetables: In a steamer or pot, gently steam the kabocha squash, mushrooms, daikon, and greens until just tender (about 7–10 minutes).
  3. 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.
  4. Blanch the noodles: Rinse shirataki noodles well and blanch in boiling water for 2–3 minutes. Drain and set aside.
  5. Assemble the bowl: In a deep bowl or donabe, layer tofu, vegetables, and shirataki noodles. Pour hot broth over the top.
  6. 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.