Hayatouri no somutamu / som tam salad with chayote

While green papaya is probably the best known ingredient for som tam, many vegetables are equally tasty in the dish. The aroma of garlic, chili peppers and dried shrimp as they are pounded together takes me back to the streets of Bangkok. You are supposed to pound the main fresh vegetable as well, but to make it easy for tired or lazy arms and also to cut back on the amount of nam pla, in the following recipe the veggie is first mixed with sugar to let out some moisture.

1/2 of recipe:
104 calories; 5.0 g protein; 3.4 g fat; 15.1 g carbohydrate; 11.8 g net carbs; 132 mg sodium; 15 mg cholesterol; 3.3 g fiber

Nasu no yanagawa-fu / simmered eggplant and burdock root with egg

Very satisfying! The creamy eggplant is a huge plus. As the eggplant is deep-fried, this is substantial enough to be served as a main dish. Good as is, and it can also be served on top of steamed rice as a donburi dish.

1/2 of recipe:
258 calories; 6.3 g protein; 19.3 g fat; 12.7 g carbohydrate; 8.1 g net carbs; 302 mg sodium (with 50% reduced-sodium soy sauce; 537 mg with regular soy sauce); 109 mg cholesterol; 4.6 g fiber

Kinoko to tofu no misoshiru / miso soup with mushrooms and tofu

When a light yet satisfying miso soup is desired, try the deep, aromatic taste of an assortment of mushrooms and awase miso, a mixture of red and white miso. Throw in some soft tofu to make the soup more substantial and a dash of shichimi pepper at the end to enhance the overall aroma.

1/2 of recipe:
67 calories; 6.4 g protein; 2.6 g fat; 7.1 g carbohydrate; 4.0 g net carbs; 242 mg sodium (with reduced-sodium miso); 0 mg cholesterol; 3.1 g fiber