Congee (also known as jook or rice porridge) with shiitake mushrooms and tofu is a nourishing, warming dish popular across Asia. This vegetarian version combines the creamy, silky texture of rice porridge with the earthy umami of shiitake mushrooms and the protein-rich softness of tofu. It’s perfect for breakfast, when feeling under the weather, or as a comforting meal any time of day.
Ingredients:
For the Congee Base:
- 1 cup jasmine or short-grain rice
- 8-10 cups water (adjust for desired consistency)
- 1 inch piece of ginger, sliced
- 2 teaspoons salt, or to taste
Main Components:
- 8-10 dried shiitake mushrooms
- 1 block firm tofu (about 14 oz), cubed
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Garnishes:
- Green onions, finely chopped
- Cilantro leaves
- Fried shallots
- White pepper powder
- Ginger, julienned
- Additional soy sauce to taste
- Sesame oil to drizzle
Directions:
- Prepare the Mushrooms:
- Soak dried shiitake mushrooms in hot water for 30 minutes until soft
- Reserve the soaking liquid
- Slice mushrooms into thin strips
- Season with a bit of soy sauce
- Prepare the Rice:
- Rinse rice thoroughly until water runs clear
- Optional: soak rice for 30 minutes for faster cooking
- Cook the Congee:
- In a large pot, combine rice, water, and sliced ginger
- Bring to a boil, then reduce heat to low
- Simmer uncovered for about 1 hour, stirring occasionally
- Add more hot water if needed for desired consistency
- Add mushroom soaking liquid for extra flavor
- Add Main Ingredients:
- When rice has broken down and become creamy, add sliced mushrooms
- Cook for 10 minutes
- Add cubed tofu
- Season with salt and soy sauce
- Simmer for another 5-10 minutes
- Final Seasoning:
- Add sesame oil
- Adjust seasoning with salt and soy sauce
- Add white pepper to taste
- Serve:
- Ladle into bowls
- Top with chosen garnishes:
- Sprinkle chopped green onions
- Add cilantro leaves
- Drizzle additional sesame oil
- Add fried shallots
- Serve with extra soy sauce on the side
Tips:
- For thicker congee, use less water; for thinner, add more
- Stir occasionally to prevent rice from sticking to the bottom
- The congee will continue to thicken as it cools
- Can be made in a slow cooker (6-8 hours on low)
- Store leftovers in refrigerator for up to 3 days
- When reheating, add water to achieve desired consistency
Variations:
- Add ginger-scallion oil for extra flavor
- Include other vegetables like carrots or spinach
- Use vegetable broth instead of water for more flavor
- Add century egg for traditional flavor
- Include corn or peas for added texture and nutrition
This comforting dish is not only nutritious but also easily digestible, making it perfect for any time of day or when you’re feeling under the weather.
