Mushroom Congee
HB-10898 · Hand-built original · Asian
A rice porridge made by blending part of the cooked rice with mushroom stock, then simmering it with mixed mushrooms, ginger, soy and white pepper.
AsianSoup25 minServes 4208 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: mushrooms
Pairs well with: crusty bread, grilled cheese sandwich, green salad
Servings:4quantities adjust to match
Ingredients
- 2-3 cups Mushroom (shiitake, crimini, shemiji)
- 1 tsp white pepper
- 2 cups Cooked Rice
- 5 cups Mushroom Stock or Vegetable Stock
- 2 - inch Ginger (sliced into thin pieces)
- 1 stalk Green Onion (chopped)
- 2.5 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- Cilantro, according to taste
Method
- Blend 1.5 cups of the cooked rice with the stock for 30 seconds, until smooth.
- Saute the mushrooms, ginger and the white parts of the green onion in a pot with 1.5 tablespoons of the soy sauce for 2 to 3 minutes, until fragrant.
- If you like, lift out half the mushrooms to use as a garnish at the end.
- Add the remaining 0.5 cup of cooked rice to the pot and saute for 1 to 2 minutes.
- Pour in the blended rice mixture, season with the white pepper and the rest of the soy sauce, and cook for 2 to 3 minutes more, adding more soy sauce if the stock needs it.
- Ladle the congee into bowls and finish each with a drizzle of sesame oil, the cilantro, the remaining green onion and any reserved mushrooms.
Prep: 5 min · Cook: 20 min · Total: 25 min
Nutrition (per serving, where published)
208 kcalCalories
6.5 gProtein
38.2 gCarbs
4 gFat
0.6 gSaturates
4.9 gFibre
3.2 gSugars
621 mgSodium
0 mgCholesterol
394 mgPotassium
20 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data