1 hour
~4 servings
Congee is a Chinese porridge traditionally cooked with millet and star anise. This version stays true to tradition while amping up the flavor with shiitake mushrooms, garlic, miso, sesame oil, soy sauce and loads of green onions. The best part is topping it however you like! Some ideas include, steamed greens like bok choy, pickled vegetables, sautéed mushrooms, avocado, fresh sliced bell peppers, cherry tomatoes, adzuki beans, fried tofu, vegan sausage, edamame…use your imagination~
Ingredients
- 3 tablespoons sesame oil (or oil you have on hand)
- 2 cups diced fresh or rehydrated shiitake mushrooms (or mushrooms you have access to)
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups millet or brown rice
- 8 cups water
- 2 star anise
- 3 tablespoons miso paste
- chopped green onions, chili oil, soy sauce as topping
Preparation
- Heat oil in a medium to large soup pot over medium heat
- Add mushrooms and sautee until slightly browned
- Add onions and garlic, sautee until onions are transluscent
- Wash and drain millet, toss into the pot and let toast for 1 min stirring so it doesnt burn or brown too much
- Add 8 cups of water and star anise
- Bring to boil and reduce to simmer for 40 minutes uncovered until consistency is porridge-like
- In small bowl add miso paste along with some of the porridge, mix until fully incorporated and pour into big pot, let simmer for a couple of minutes
- Remove star anise, ladle into bowls and top with green onions, chili oil, soy sauce and any additions mentioned above!