Ah, Japanese Peasant Stew.
What my kids like best about it are the boiled eggs suspended in a sea of brothy greens and glass noodles. I like the “Shibui-ness” of it; the balance between yin and yang, strong and soft…the eccentric angles of oriental cut vegetables against the pleasing ovalness of bobbing boiled eggs, and the tang of sour cream garnish against the mellow richness of sesame oil. Whoa baby. You gotta try this one.
1 Tbsp butter or olive oil
1 minced onion
5 stalks celery, diagonally cut
5 carrots, diagonally cut
1 medium-size head bok choy, diagonally cut (romaine lettuce works beautifully too)
1 bundle rice sticks or mung bean threads (noodles)
1 Tablespoon each: salt, garlic or onion powder
2 Tablespoon sesame oil
4 Tablespoons soy sauce (Bragg’s Liquid Aminos is free of wheat, refined sugars and preservatives)
Chopped green onions (optional)
8-12 hard-boiled eggs, peeled.
In a large soup pot, sauté the first group of ingredients in a little oil. Cover with water (about 3 quarts) and simmer until crisp-tender 10-15 minutes, then add remaining ingredients including the boiled eggs. Simmer 5 minutes longer. Serve with a dollop of Mock Sour Cream.
Mock Sour Cream
- cup healthy mayo
- Tablespoons lemon juice
Blend, and refrigerate. Thin with 1-2 Tablespoons water if you want it to pour. Lemon juice not only whitens the mayo a bit but also adds that sour creamy tang for which distinguishing taste buds yearn.
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Japanese Peasant Stew