Entering the winter months, we can’t go wrong in preparing healthy stews and soups for ourselves, our family, and our friends. I had a nightmare last night in which a nurse held me down with a flu shot needle/syringe in her hand. No joke. I recall screaming at her “just because I passed up the free flu shots at CVS…doesn’t mean I want your injection”. Oh, the horror. My dream state (a futuristic, fantastical version of real life) mandated flu shots in an Orwellian sort of way. In other words, Big Brother finally caught up with us. I have nightmares over flu shots as a result of the time I traveled to Mexico to work and the employer required vaccinations. I was 19. As a vegan of 4 years at the time, the fact that the hospital exclusively used egg-based up-the-nose vaccinations (which I later found is also legal in the States) freaked me out. The thing was–if I didn’t comply and go through with this vaccination I would lose the opportunity to work and travel abroad. The verdict? As I predicted, I got sick. I stayed in bed for a week, suffering from influenza. In other words, I got sick from the flu vaccine.
…Moving on to the point of this post, which describes and documents my decision to eat soup every day as opposed to subjecting myself to the terror of flu shots:
I first discovered the traditional recipe for Nikukjaga whilst perusing the shelves at an Asian market. I experienced this recently, and found that the market in question sells shiritaki noodles for a fraction of the price it goes for at Safeway, Lucky, Fred Meyer, HEB, or other brand-name stores. The purchase I made influenced me to study happiness economics, or the economics of happiness. As a person on a limited budget, I can identify with many other individuals in the USA, I assume. So, to avoid over-intellectualizing things–I’ll continue with the ways in which you can make this dish in a paleo-vegan fashion.
Nikujaga or 肉じゃが is a Japanese dish of meat, potatoes and stewed in sweetened soy sauce and vegetables. Potatoes often make up the bulk of it, with meat mostly serving as a condiment. The stew typically boils until at least 90% liquid reduces.
Nikujaga is a common home-cooked winter dish, often served in place of or to accompany miso soup.
To Veganize Nikujaga:
First off, we will of course eliminate the beef. Second, make sure you have carrots, onions, green beans on hand. Preferably, you will have ginger, garlic, and onion. The paleo-vegan “cheat” I used in this recipe is diakon radish to substitute for additional potatoes. Also, daikon is often used in Japanese cuisine. The recipe for Nijujaga that I found on a package of shiritaki noodles from a Korean market did not call for it, but in my adaptation it eliminates 20 carbs per serving. If you don’t have access to that type of radish, use any other radish. Cut into bite-sized pieces.
2 x 4″ square pieces kombu seaweed
2 cups water
1 small red potato, chopped
4 green beans
1/2 large diakon radish, chopped
1 onion, minced
1″ piece ginger, minced
1 tsp red chiles, granulated
1 medium carrot, grated
1 package shirataki noodles, cut into bite-sized pieces
2 cups water
1 pkg. stevia granules (equivalent to 1 sugar packet).
1 Tbsp tamari or soy sauce
Bring 2 cups water to a boil. Add the kombu seaweed, cover the pot, and reduce heat to medium-low.
Drain and rinse shirataki noodles. Heat 1 Tbsp coconut oil (or your oil of choice) in a wok or soup pot over medium heat. Saute the potato, onion, carrot, ginger, red chiles, and diakon radish. Once you’ve sauteed the vegetables, reduce heat to low.
Remove kombu from the water and add water to the soup pot. Now add the drained and rinsed shirataki noodles, the 2 Tbsp sake, and 1 Tbsp tamari or soy sauce. Stir. Cook until most of the water evaporates, or when the texture begins to resemble a stew.
Enjoy frequently, especially during flu season. Add fresh-cut lime as a garnish, to improve the flavor and increase the Vitamin C content.