Description
A comforting and nourishing congee recipe enhanced with a flavorful miso sauce, perfect for a wholesome breakfast or light meal. Creamy rice porridge is gently simmered and served with savory miso-based sauce, soft-boiled eggs, and fresh garnishes like green onions, sesame seeds, and sautéed greens.
Ingredients
Scale
Congee
- 1 cup short-grain rice (or any rice you prefer)
- 6 cups water (or vegetable broth for more flavor)
- 1 tablespoon ginger, finely chopped
- 1 tablespoon sesame oil
- Salt to taste
Miso Sauce
- 2 tablespoons miso paste (white or red)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey (optional, for a touch of sweetness)
- 1/4 cup water (to adjust sauce consistency)
Garnishes
- 2 soft-boiled eggs (or poached eggs)
- Chopped green onions or scallions
- Toasted sesame seeds
- Fresh cilantro or parsley
- Sautéed spinach or bok choy
Instructions
- Prepare the Congee: Rinse the rice under cold water until the water runs clear. In a large pot, combine the rinsed rice, 6 cups of water or vegetable broth, chopped ginger, and sesame oil. Bring to a boil over medium-high heat.
- Simmer the Porridge: Once boiling, reduce the heat to low and let it simmer gently, uncovered, stirring occasionally to prevent sticking. Continue cooking for about 60 to 90 minutes until the rice breaks down and achieves a creamy, porridge-like consistency. Add salt to taste during the simmering process.
- Make the Miso Sauce: While the congee simmers, whisk together the miso paste, soy sauce, rice vinegar, sesame oil, honey (if using), and 1/4 cup water in a small bowl until smooth. Adjust water quantity to reach your desired sauce consistency.
- Cook the Eggs: Soft-boil or poach the eggs according to your preference. For soft-boiled eggs, boil water, gently add eggs and cook for 6-7 minutes, then plunge into ice water to stop cooking.
- Prepare Garnishes: Chop the green onions or scallions and fresh herbs, toast sesame seeds lightly in a dry pan until fragrant, and sauté spinach or bok choy with a little oil and garlic until wilted.
- Assemble and Serve: Ladle the hot congee into bowls. Drizzle the miso sauce over the top. Place the soft-boiled eggs on the side or cut in halves on top. Garnish with chopped green onions, toasted sesame seeds, fresh herbs, and sautéed greens. Serve immediately for a warm comforting meal.
Notes
- You can substitute vegetable broth with chicken broth for richer flavor.
- Adjust miso paste quantity to taste if you prefer a stronger or milder sauce.
- The congee can be made ahead and reheated, adding water as needed to adjust consistency.
- For a vegan version, omit eggs and ensure miso paste and soy sauce are vegan-friendly.
- Use fresh herbs and greens to add brightness and texture to the dish.
- Soft-boiled eggs add richness, but feel free to use poached or even fried eggs as alternatives.
