Vegan Congee (Asian Rice Porridge)
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.
Servings: 4
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!
