Ingredients
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1/2 cup long-grain white rice (jasmine rice works well)
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6 cups vegetable broth
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1 cup sliced shiitake mushrooms
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2 cloves garlic, minced
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1 -inch piece of ginger, grated
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2 -3 green onions, thinly sliced
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1 tsp sesame oil (optional)
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1 Soy sauce or tamari, to taste
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1 White pepper, to taste
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1 Fresh cilantro leaves for garnish (optional)
Directions
Serve the shiitake mushroom congee hot, garnished with sliced green onions and fresh cilantro leaves if desired. Enjoy this comforting Chinese breakfast that’s both flavorful and nutritious!
Feel free to customize your congee by adding other toppings such as fried shallots, chopped peanuts, or a drizzle of chili oil for extra flavor. This dish is also an excellent base for various vegan protein options like tofu or tempeh.
Steps
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1
Done
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Rinse the rice thoroughly under cold water until the water runs clear. Drain and set aside. |
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2
Done
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In a large pot, heat a small amount of vegetable broth over medium heat. Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. |
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3
Done
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Add the sliced shiitake mushrooms to the pot and cook for another 3-4 minutes until they start to soften. |
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4
Done
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Pour in the rinsed rice and stir to combine with the mushrooms, garlic, and ginger. |
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5
Done
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Gradually add the remaining vegetable broth to the pot and bring the mixture to a boil. |
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6
Done
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Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, stirring occasionally. The rice will break down and thicken the congee. |
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7
Done
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Season the congee with soy sauce or tamari, white pepper, and sesame oil (if using). Adjust the seasoning to your taste. |
