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
Scale
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
