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Vegan Congee Recipe (Jook)
By Lisa Lin · healthynibblesandbits.com
Yield: 4
1 hr 50 min + 15–20 min cool
A creamy rice porridge infused with shiitake mushrooms, lemongrass, and ginger, served with crispy and umami toppings.
| prepRinse rice once and drain | ||||||
| 200 g jasmine rice | Combine rice, mushrooms, soaking water, remaining water, broth, lemongrass, ginger, garlic & salt | Cover, bring to boil, reduce to low, simmer 1 hr | Uncover, stir, cover loosely, cool 15–20 min | Remove mushrooms, lemongrass, ginger & garlic | Serve with toppings | |
| 6 dried shiitake mushrooms | Soak mushrooms in hot water 30–45 min | |||||
| 480 ml water (for soaking mushrooms) | ||||||
| 480 ml water (remaining) | ||||||
| 1200 ml vegetable broth | ||||||
| 2–3 stalks lemongrass (sliced into 3–4 inch chunks) | ||||||
| 2-inch / 5 cm piece of ginger (peeled and sliced) | ||||||
| 2 cloves garlic (smashed) | ||||||
| 1 teaspoon kosher salt (add more to taste) | ||||||
| soy sauce | ||||||
| chili oil | ||||||
| ground white pepper | ||||||
| furikake | ||||||
| fried onions | ||||||
| finely sliced scallions | ||||||
| youtiao (Chinese fried dough sticks) | ||||||
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