Congee with Miso Sauce Recipe
If you’re craving something soothing, savory, and a little bit surprising, this Congee with Miso Sauce Recipe is about to become your new go-to comfort bowl. Imagine a creamy, steamy rice porridge infused with the warmth of ginger, then topped with a punchy miso sauce that’s sweet, salty, and just a touch tangy. It’s a beautiful blend of Chinese and Japanese flavors, making every bite both familiar and exciting. Whether you’re serving it for breakfast, brunch, or a cozy main, this dish is all about simple ingredients coming together to create something truly memorable.

Ingredients You’ll Need
This recipe shines because of its simplicity, but don’t let that fool you—each ingredient has a special role in building layers of flavor, creaminess, and color. With just a handful of pantry staples and a few fresh touches, you’ll be amazed at how delicious the results are.
- Jasmine rice: The foundation of our congee, jasmine rice cooks down into a silky, fragrant porridge that’s pure comfort.
- Water or chicken broth: Provides the cooking liquid, with broth adding extra depth and savoriness to the base.
- Salt: Just a teaspoon brings out all the flavors and balances the dish.
- Fresh ginger (sliced): Infuses the congee with gentle warmth and a hint of spice that’s never overpowering.
- Green onions (sliced, for garnish): Brighten up every bowl with color, freshness, and a mild oniony bite.
- Sesame oil (for drizzling): Adds a nutty aroma and luscious finish to each serving.
- White miso paste: The star of the miso sauce, providing umami-rich depth and a touch of sweetness.
- Soy sauce: Enhances the savory notes and brings a lovely salty kick to the sauce.
- Rice vinegar: Offers a gentle tang that balances all the richness in the miso sauce.
- Mirin: A sweet Japanese rice wine that rounds out the sauce with its subtle, mellow sweetness.
- Sesame oil (for sauce): Echoes the flavors in the garnish and ties everything together.
- Grated ginger: Adds a fresh zing to the sauce, complementing the ginger in the congee itself.
- Honey or sugar: Just a touch for balance, highlighting all the other flavors.
- Garlic (minced): Infuses the miso sauce with a savory, aromatic backbone.
- Water (to thin sauce if needed): Adjusts the consistency so your sauce drizzles perfectly over the congee.
How to Make Congee with Miso Sauce Recipe
Step 1: Start the Congee
Grab your largest, heaviest pot and combine the jasmine rice, water or chicken broth, salt, and those fragrant slices of ginger. Bring it all to a gentle boil, then reduce the heat to low and let the magic happen. Simmer uncovered for 1 to 1 1/2 hours, stirring every now and then. The rice will gradually break down and transform into a creamy, velvety porridge. If it looks too thick along the way, just splash in a bit more water until it’s just right for you.
Step 2: Whip Up the Miso Sauce
While your congee is bubbling away, mix up the miso sauce. In a small bowl, combine the white miso paste, soy sauce, rice vinegar, mirin, sesame oil, grated ginger, honey (or sugar), and minced garlic. Whisk it all together until you have a smooth, glossy sauce. If the sauce feels a bit thick, add a splash of water to loosen it up so it’s perfect for drizzling.
Step 3: Check the Congee Consistency
Once the rice has completely softened and the mixture is creamy and porridge-like, taste and adjust the seasoning if needed. Don’t be afraid to make it your own—some like their congee thinner and soupier, while others prefer it thick and hearty. Add more water as desired and give it a final stir to bring everything together.
Step 4: Assemble and Garnish
Ladle the steaming hot congee into individual bowls. Drizzle each with a generous swirl of your homemade miso sauce, then top with sliced green onions and a few drops of sesame oil. Each bowl should look inviting, with rich, golden sauce and a pop of green from the onions.
How to Serve Congee with Miso Sauce Recipe

Garnishes
The beauty of this Congee with Miso Sauce Recipe is that it’s a blank canvas for delicious toppings. Classic green onions and a drizzle of sesame oil are a must, but you can add sliced chilis, toasted sesame seeds, or even a jammy soft-boiled egg for extra flair. A handful of fresh herbs or crispy shallots can also bring texture and color to your bowl.
Side Dishes
Pair your congee with light, crunchy side dishes to balance the rich, creamy texture. Try steamed or stir-fried greens like bok choy or spinach, quick-pickled cucumbers, or a small plate of kimchi for a bright, tangy contrast. For extra protein, you can serve with shredded chicken, tofu, or even pan-seared mushrooms.
Creative Ways to Present
This dish shines as a build-your-own bowl at brunch gatherings—set out a big pot of congee, a pitcher of miso sauce, and plenty of toppings for guests to personalize their bowls. For a more elegant touch, serve the congee in small cups as a starter at a dinner party, or use deep ramen bowls for an impressive main course presentation.
Make Ahead and Storage
Storing Leftovers
Leftover congee keeps beautifully in the refrigerator for up to three days. Store it in a tightly sealed container, and keep the miso sauce separate for best flavor and texture. The flavors actually deepen as they sit, making leftovers even more delicious!
Freezing
If you want to freeze your congee, let it cool completely before transferring it to freezer-safe containers. It will keep for up to a month. The miso sauce doesn’t freeze as well, so make a fresh batch when you’re ready to serve again. Just be sure to leave some space at the top of the container, as the porridge will expand as it freezes.
Reheating
To reheat congee, simply pour it into a saucepan and warm gently over low heat. Add a splash of water or broth to loosen it up, as it thickens in the fridge. Stir occasionally until hot, then ladle into bowls and drizzle with fresh miso sauce and your favorite garnishes. It’s just as comforting the next day!
FAQs
Can I make this Congee with Miso Sauce Recipe vegetarian or vegan?
Absolutely! Use vegetable broth instead of chicken broth for a vegetarian version, and swap out honey for sugar or maple syrup to make it vegan. Just be sure your miso and soy sauce are vegan-friendly too.
What type Main Course, Breakfast
Jasmine rice is ideal for this Congee with Miso Sauce Recipe because it breaks down beautifully and creates a silky texture. However, you can use any white rice you have on hand, or even try brown rice—just adjust the cooking time as needed.
Can I use leftover cooked rice?
Yes! Leftover rice is a great shortcut. Simply add it to your pot with the broth and ginger, and simmer for about 20–30 minutes until creamy and smooth. It’s a fantastic way to reduce food waste and get dinner on the table even faster.
Is the miso sauce spicy?
No, the miso sauce in this recipe is more savory, sweet, and tangy than spicy. If you love heat, feel free to add a dash of chili oil or a sprinkle of sliced fresh chili to your bowl for that extra kick.
Can I add protein to this Congee with Miso Sauce Recipe?
Definitely! This recipe is incredibly versatile. Top your bowl with shredded rotisserie chicken, sautéed mushrooms, tofu cubes, or a soft-boiled egg to make it heartier and even more satisfying.
Final Thoughts
There’s something truly magical about a bowl of congee—especially when you add the vibrant miso sauce on top. This Congee with Miso Sauce Recipe is pure comfort food with a twist, and it’s perfect for sharing with the people you love. Don’t be afraid to make it your own with favorite garnishes or creative sides. I hope you’ll give it a try and make it a cozy staple in your kitchen!
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Congee with Miso Sauce Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy congee made with jasmine rice simmered until tender and served with a flavorful miso sauce. This Asian-inspired, gluten-free, and vegetarian-friendly dish is perfect for breakfast or a cozy main meal, garnished with green onions and a drizzle of sesame oil.
Ingredients
Congee
- 1 cup jasmine rice, rinsed
- 8 cups water or chicken broth (use vegetable broth for vegetarian)
- 1 teaspoon salt
- 1 tablespoon fresh ginger, sliced
- 2 green onions, sliced for garnish
- Sesame oil, for drizzling
Miso Sauce
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce (use gluten-free soy sauce if needed)
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon honey or sugar
- 1 clove garlic, minced
- 1 tablespoon water, to thin if needed
Instructions
- Prepare the Congee: In a large pot, combine the rinsed jasmine rice, water or broth, salt, and sliced ginger. Bring the mixture to a boil over high heat, then reduce the heat to low. Simmer uncovered for 1 to 1 1/2 hours, stirring occasionally to prevent sticking. Continue cooking until the rice breaks down and the mixture becomes creamy and porridge-like. Add additional water if the consistency becomes too thick.
- Make the Miso Sauce: While the congee is cooking, whisk together the white miso paste, soy sauce, rice vinegar, mirin, sesame oil, grated ginger, minced garlic, and honey in a small bowl until smooth. If the sauce is too thick, thin it with a splash of water to reach the desired consistency.
- Serve: Ladle the hot congee into serving bowls. Drizzle each bowl generously with the prepared miso sauce, garnish with sliced green onions, and finish with a few drops of sesame oil for added aroma and flavor. Serve immediately.
Notes
- Congee can be made with leftover rice by reducing the cooking time significantly.
- Add toppings such as shredded chicken, sautéed mushrooms, or a soft-boiled egg to make the meal more substantial.
- The miso sauce can be prepared ahead of time and stored in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course, Breakfast
- Method: Simmering, Stovetop
- Cuisine: Asian-Inspired, Chinese, Japanese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 0 mg