Savory Congee with Shiitake Mushrooms and Ginger

A comforting and flavorful Asian breakfast porridge, perfect for a cool morning. This savory congee is packed with umami from shiitake mushrooms and a touch of warmth from ginger. It's easily adaptable to include other vegetables or proteins.

Prep Time

15 minutes

Total Time

45 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.64/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1cupShort-grain rice(Jasmine or sushi rice works well.)

£0.30

8cupsWater(Can substitute some water with chicken or vegetable broth for richer flavor.)

8piecesDried shiitake mushrooms(Rehydrated and sliced)

£1.50

1tablespoonFresh ginger(Grated)

£0.15

2tablespoonsSoy sauce(Use low-sodium.)

£0.10

1teaspoonSesame oil(For drizzling)

£0.12

2tablespoonsGreen onions(Chopped, for garnish)

£0.20

1tablespoonToasted sesame seeds(For garnish)

£0.15

to tasteSalt

£0.01

to tasteWhite Pepper

£0.02

Total Cost

£2.55

£0.64 per serving

Instructions

1.
Rinse the rice in a fine-mesh sieve until the water runs clear.
2.
In a medium saucepan or pot, combine the rinsed rice, water (or broth and water), rehydrated shiitake mushrooms, and grated ginger.
3.
Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice is very soft and the mixture has thickened to a porridge-like consistency. Stir occasionally to prevent sticking.
4.
Stir in soy sauce, salt, and white pepper to taste.
5.
Ladle the congee into bowls. Drizzle with sesame oil, garnish with chopped green onions, and toasted sesame seeds.
6.
Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (300g)

275 kcal / 1151 kJ

Carbs

45g

17% of RDA

Fat

10% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

1 g

1% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a smoother congee, use an immersion blender to partially blend the mixture after cooking.

Add shredded cooked chicken, tofu, or a fried egg for extra protein.

Other vegetables like carrots, spinach, or bok choy can be added during the last 5-10 minutes of cooking.

The longer you cook the congee, the thicker it will become. Add more water if needed to reach your desired consistency.

Cooking Equipment

Medium saucepan or pot

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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