Miso mushroom congee with ginger
Miso mushroom congee with ginger
Ingredients
For the Congee Base
- 1 cup short-grain rice, rinsed
- 8 cups vegetable broth
- 2 inch fresh ginger, thinly sliced
For the Miso Mushrooms
- 8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, sliced
- 1 tablespoon sesame oil
- 2 tablespoons white miso paste
- 1/4 cup hot water
For Serving
- 4 green onions, thinly sliced
- 1 inch fresh ginger, julienned
- 1 tablespoon toasted sesame seeds
- 1 teaspoon chili oil, optional
Instructions
- 1
In a large, heavy-bottomed pot, combine the rinsed short-grain rice, vegetable broth, and thinly sliced 2-inch piece of fresh ginger. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 10 min - 2
Once boiling, reduce the heat to low, cover the pot, and simmer for 60 to 75 minutes, stirring occasionally to prevent sticking. The congee should become thick and creamy, with the rice grains broken down. If it becomes too thick, you may add 1/2 cup to 1 cup more hot water or broth to reach your desired consistency.
⏱️ 75 min - 3
While the congee simmers, prepare the miso mushrooms. Heat the sesame oil in a large skillet over medium heat. Add the sliced mixed mushrooms and sauté for 5 to 7 minutes, or until they are softened and lightly browned.
⏱️ 7 min - 4
In a small bowl, whisk together the white miso paste and 1/4 cup of hot water until the miso is fully dissolved and smooth.
⏱️ 3 min - 5
Once the congee has reached the desired consistency, remove the ginger slices from the pot and discard them. Stir in the dissolved miso mixture and the sautéed mushrooms into the congee. Mix well to combine.
⏱️ 5 min - 6
Ladle the hot miso mushroom congee into individual serving bowls. Garnish each bowl with thinly sliced green onions, julienned fresh ginger, toasted sesame seeds, and a drizzle of chili oil, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso mushroom congee with ginger
Ingredients
For the Congee Base
- 1 cup short-grain rice, rinsed
- 8 cups vegetable broth
- 2 inch fresh ginger, thinly sliced
For the Miso Mushrooms
- 8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, sliced
- 1 tablespoon sesame oil
- 2 tablespoons white miso paste
- 1/4 cup hot water
For Serving
- 4 green onions, thinly sliced
- 1 inch fresh ginger, julienned
- 1 tablespoon toasted sesame seeds
- 1 teaspoon chili oil, optional
Instructions
- 1
In a large, heavy-bottomed pot, combine the rinsed short-grain rice, vegetable broth, and thinly sliced 2-inch piece of fresh ginger. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 10 min - 2
Once boiling, reduce the heat to low, cover the pot, and simmer for 60 to 75 minutes, stirring occasionally to prevent sticking. The congee should become thick and creamy, with the rice grains broken down. If it becomes too thick, you may add 1/2 cup to 1 cup more hot water or broth to reach your desired consistency.
⏱️ 75 min - 3
While the congee simmers, prepare the miso mushrooms. Heat the sesame oil in a large skillet over medium heat. Add the sliced mixed mushrooms and sauté for 5 to 7 minutes, or until they are softened and lightly browned.
⏱️ 7 min - 4
In a small bowl, whisk together the white miso paste and 1/4 cup of hot water until the miso is fully dissolved and smooth.
⏱️ 3 min - 5
Once the congee has reached the desired consistency, remove the ginger slices from the pot and discard them. Stir in the dissolved miso mixture and the sautéed mushrooms into the congee. Mix well to combine.
⏱️ 5 min - 6
Ladle the hot miso mushroom congee into individual serving bowls. Garnish each bowl with thinly sliced green onions, julienned fresh ginger, toasted sesame seeds, and a drizzle of chili oil, if desired. Serve immediately.
⏱️ 5 min