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Congee with Miso Sauce

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This comforting congee with miso sauce and chili oil is the perfect winter meal. With creamy rice, savory miso flavors, and a touch of spice, it’s a hearty dish to cozy up with on cold nights.

Ingredients

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  • 1 cup short-grain rice (e.g., Jasmine rice)
  • 5 cups chicken stock (or water with 2 tbsp chicken bouillon powder)
  • 1½ tbsp white miso paste
  • 1 tbsp soy sauce
  • 1½ cups assorted fresh or frozen vegetables, diced into small chunks
  • ¼ cup green onions, thinly sliced
  • Half-boiled eggs (optional, for serving)
  • 3 tbsp chili oil

Instructions

  • Cook the Rice: Rinse the rice thoroughly several times to remove excess starch. In a saucepan, combine the rice with chicken stock (or water and bouillon powder). If the stock is unsalted, add salt to taste. Bring to a boil over medium heat, then reduce the heat to low and simmer. Stir occasionally for about an hour until the rice breaks down and achieves a creamy consistency.
  • Add Miso and Vegetables: Mix the miso paste with soy sauce in a small bowl until smooth. Add the mixture to the congee and stir well to incorporate. Add the assorted vegetables to the pot and simmer for 5 more minutes over low heat, until the vegetables are tender. If the congee is too thick, thin it out by adding a little water to reach your desired consistency.
  • Serve: Ladle the congee into bowls. Top with sliced green onions, a drizzle of chili oil, and half-boiled eggs if desired. Serve warm and enjoy the comforting flavors!

Notes

  • Vegetarian Option: Use vegetable stock instead of chicken stock.
  • Customize Your Veggies: Try adding mushrooms, carrots, corn, or bok choy.
  • Make Ahead: The congee can be prepared ahead of time and reheated with a splash of water to loosen the consistency.
  • Chili Oil: Adjust the amount based on your spice preference.

Nutrition

Find it online: https://easyfoodflash.com/congee-with-miso-sauce/