I had congee, a savory Chinese rice porridge, when I was visiting Marilyn in New York in early 2007. It was addictive, and I don’t know of any places in Atlanta that serve it. The only solution, obviously, was to make my own. This picture was taken while it was still simmering on the stove. The finished product will be a little bit thicker.
- 1/2c white rice
- 4c veggie broth
- 1 bunch bok choy, chopped (or your favorite leafy green)
- 1/2 lb shiitake mushrooms, sliced
- 1t ground ginger
- 2T minced garlic
- 1c warm water, if needed
- diced scallion
- cooked tofu
- shoyu or soy sauce
Combine the broth, rice, veggies and spices in soup pot or dutch oven and bring to a boil. Reduce the heat to low and simmer, covered, for an hour and 45 minutes, stirring every 15-20 minutes. If things start to look dry, dump in that extra water!
Spoon into bowls and stir in cooked tofu and scallions. Add shoyu to taste!
I think this is begging to be served with a side of veggie dumplings and a beer!
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This looks delicious! I JUST made a shitake mushroom soup a couple of days ago, completely experimental. I used onions, garlic, shredded fresh ginger, shitakes, two large white mushrooms, some white wine, soy sauce, and added some quinoa to make it a bit heartier. Water as broth, fresh seasonings and sea salt and pepper… it was AMAZING!! Also, I see the Veganomicon on your page, too–I just got that for my husband for Christmas and we love it already!!
Oooh that sounds amazing! I love a good soup in winter – especially a spicy/.gingery one!
Veganomicon is so awesome. Isa Chandra is one of my favorite cookbook writers! Molly Katzen is up there, too.
congee is underappreciated in america. i really love it, especially for a nice savory breakfast.
Yum! I’m totally going to try this now that I can’t just pop down to the Congee Village! The co-op I get food from in Athens has local shitakes but they’re sooo pricey. I wanna learn how to grow mushrooms!
If you give mushroom-growing a go, I want to hear all about that! I’d love to grow shiitakes and maybe even portobellos!