Description
This Mushroom Congee is a warm, savory, and comforting dish that’s perfect for breakfast, dinner, or a light snack. Made with mushrooms, ginger, and a drizzle of sesame oil, it’s packed with umami flavors and is vegan, low-calorie, and nourishing. A simple, delicious, and satisfying meal!
Ingredients
- 2–3 cups mushrooms (shiitake, crimini, or shimeji)
- 1 tsp white pepper
- 2 cups cooked rice
- 5 cups mushroom stock or vegetable stock
- 2-inch piece ginger, sliced into thin pieces
- 1 stalk green onion, chopped
- 2.5 tbsp soy sauce
- 1 tbsp sesame oil
- Fresh cilantro for garnish
Instructions
- Blend Rice and Stock: In a blender, add 1.5 cups of cooked rice and 5 cups of vegetable or mushroom stock. Blend for 30 seconds or until smooth.
- Sauté Mushrooms and Aromatics: In a pot, add the mushrooms, ginger, and the white parts of the green onion. Season with 1.5 tbsp of soy sauce. Sauté for 2-3 minutes until fragrant.
- (Optional) Remove half of the mushrooms to use as garnish later.
- Add Remaining Rice: Add the remaining 0.5 cups of cooked rice to the pot and sauté for another 1-2 minutes to combine.
- Combine with Blended Rice Mixture: Pour in the blended rice mixture. Season with white pepper and the remaining soy sauce. Stir well and cook for an additional 2-3 minutes. Taste and add more soy sauce if needed.
- Finish with Sesame Oil: Drizzle with sesame oil and garnish with fresh cilantro and the remaining green onion.
Notes
- You can use any type of mushrooms, but shiitake mushrooms give the best umami flavor.
- If you prefer a thicker consistency, reduce the amount of stock or cook a bit longer.
- For added depth of flavor, top the congee with fried shallots or chili oil.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 217 kcal
- Sugar: 5g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
