Here’s a simple recipe for vegan Congee, or white rice porridge. Made with humble ingredients, this soft and silky Congee is the ultimate Asian comfort food.
日本語のレシピは ここをクリック
Ingredients You Need
To make vegan Congee, you need the following ingredients (plus water):
- white rice
- dried shiitake mushrooms
- daikon radish
- enoki mushrooms
- soup stock
- ginger
- spring onions (scallions)
- soy sauce
- sesame oil
- chili oil
A detailed recipe with measurements is in the recipe card below.
Ingredient Notes
white rice – I use uncooked Japanese white rice. You could also use Jasmine rice, or other types of long grain white rice.
daikon radish, dried shiitake, and enoki mushrooms – these are optional. Traditionally, basic Congee is just rice and water, so if you don’t have these ingredients, you still can make this dish without them. I prefer adding daikon and mushrooms for added flavor and umami. They can be found at most Asian supermarkets.
soup stock – again, you can make Congee with plain water, but stock will add more depth in flavor. I usually add kombu (kelp) stock powder or vegetable stock granules. (For those in Japan) I recently purchased vegan Chinese bouillon powder from Green’s Vegetarian, and it was great for this recipe. Highly recommend!
How to make vegan Congee
A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process.
Prepare the ingredients
Soak the dried shiitake mushrooms in hot water for 15 minutes. (Reserve the soaking water) Rinse the rice, and cut the vegetables.
Cook on the stove
Add water and all the ingredients to a large pot, and bring to a boil. Lower the heat to medium-low, cover and simmer for 45 minutes. Stir periodically to prevent sticking.
Prepare the toppings and garnish
About half way through cooking, remove the dried shiitake mushrooms from the pot. Cut them into bite size pieces, and fry in a pan with sesame oil and soy sauce. Set aside. For garnish, finely slice fresh ginger, and spring onions (scallions).
Plate and serve
Pour Congee in a bowl, and garnish with mushroom topping, ginger and scallion. Drizzle soy sauce and chili oil to taste. And ENJOY
Looking for other easy vegan recipes?
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Vegan Congee (Asian Rice Porridge)
Ingredients
- 4 pieces dried shiitake mushrooms
- 150 grams (1 rice cup) uncooked white rice rinsed and drained
- 120 grams daikon radish finely chopped
- 100 grams enoki mushrooms chopped
- 2 tsp soup stock powder Kombu (Kelp) stock, vegetable stock, or vegan Chinese bouillon
- 3 cm fresh ginger sliced
- 2 spring onions roughly chopped
for garnish
- sesame oil
- soy sauce
- chili oil
- fresh ginger thinly sliced strips (julienned)
- spring onions finely chopped
Instructions
Prep the ingredients
- Soak the dried shiitake mushrooms in hot water (200ml) for 15 minutes. Reserve the soaking water to use for cooking rice.Rinse and drain the rice.Peel the daikon radish and finely chop.Slice the ginger. Roughly chop the spring onions.
Cook the Congee
- To a large pot, add 1000ml water, the dried shiitake mushrooms and its soaking water. Bring to a boil. Add the rest of the ingredients to the pot, cover and simmer on medium-low heat for 45 minutes.Stir periodically to prevent sticking.
- About half way through cooking, remove the dried shiitake mushrooms from the pot. Cut them into bite size pieces, and fry in a pan with 1/2 tbsp sesame oil and 1 tbsp soy sauce. Set aside for topping.
- Plate the congee and top with shiitake mushrooms. Garnish with thinly sliced ginger sticks and spring onions. Drizzle soy sauce and chili oil to taste, and ENJOY!
ヴィーガン・コンジー（お粥）
ヴィーガン・コンジーのレシピ
香港に住んでいた時、朝食によく食べていたコンジー（お粥）
日本のお粥は胃に優しい、シンプルなイメージですが、コンジーはちょっと違いました！トッピングを色々のせて、ガッツリ食べれるものが多かったです。
そんな食べ応えのあるコンジーを今回は、大根、エノキ、椎茸を具材に作ってみました。
満腹感のあるヴィーガン・コンジーを是非お試しください！
必要な材料
お米
大根、生姜、小ネギ、エノキ、干し椎茸
出汁（粉末） 中華出汁がオススメです。Green’s Vegetarianにはヴィーガン対応の中華出汁が色々売っています。昆布出汁の粉末でもOKです。
醤油、ごま油、ラー油
レシピの詳細は下部のレシピカードをご覧ください。
ヴィーガン・コンジー（お粥）のレシピ
Ingredients
- 干し椎茸 4枚
- お米 1 合 洗米済み
- 水 1000 ml
- 大根 120 g みじん切り
- エノキ 100 g みじん切り
- 出汁（粉末） 小さじ 2 昆布だし又はヴィーガン中華だし
- 生姜 ひとかけ スライス
- 小ネギ ２本
トッピング
- ごま油
- 醤油
- ラー油
- 生姜 千切り
- 小ネギ みじん切り
Instructions
- 干し椎茸を200mlの熱湯に15分浸けておく。
- 大きめの鍋に、水1000ml、戻した干し椎茸と戻し汁を入れて強火で加熱する。沸騰したら残りの材料を全て入れる。弱火にし、蓋をして40〜45分ほど加熱する。途中水が足りなくなったら、追加で加える。
- 40分程度煮たら、干し椎茸を取り出し、トッピングを作る。一口大にカットした椎茸、ごま油 大さじ1/2 、醤油大さじ1をフライパンに入れ、2〜3分中火で炒める。
- お粥を茶碗によそい、トッピングの椎茸、生姜、小ネギをのせる。お好みで醤油、ラー油をかけてお召し上がりください！
