This comforting bowl of miso garlic congee is rich, savory, and full of spring flavor. Topped with sautéed mushrooms, crisp snap peas, and a jammy egg, it’s a nourishing and satisfying dish perfect for breakfast, lunch, or dinner.
Ingredients2-3 servings
- 2-3 eggs (depending on number of servings)
- 1 cup sliced mushrooms
- 1/2 cup long grain white rice (like Jasmine) rinsed and drained
- 1/2 cup snap peas, sliced on the diagonal
- 1/2 cup red bell pepper, thinly sliced
- 4 spring onions, sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 Tbsp + 1 tsp olive oil, divided
- 2 tsp miso paste
- 1 tsp ginger, minced
- 1 tsp red pepper flakes
Directions
1
In a large pot without oil, heat mushrooms over medium-high heat 5-6 minutes, until they release water and start to brown. Add white part of spring onion and 1 Tbsp olive oil and stir to coat. Sauté 3-4 minutes. Add garlic and ginger and sauté 30 seconds, until fragrant.
2
Add rice to pot and stir to combine. Add 4 cups water and season with salt and pepper to taste. Bring to a boil then reduce heat to maintain simmer uncovered for 30 minutes, stirring occasionally with a wooden spoon to prevent sticking.
3
Place miso paste in a small heatproof bowl. Spoon a few tablespoons of the boiling water over the top and whisk until miso is dissolved. Add mixture back to the congee and stir to combine.
4
In a separate small pot, bring enough water to cover the eggs to a boil. Add eggs in their shell to boiling water and boil 6½ minutes. In a large bowl, prepare an ice bath. When eggs are done, immediately transfer to ice bath for at least 3 minutes. Remove from ice bath and carefully peel eggs then slice in half.
5
Scoop congee into bowls. Top with sliced snap peas, green onions, bell pepper, and jammy eggs. Drizzle remaining 1 tsp olive oil over the bowls, garnish with red pepper flakes, and serve warm.
Note: Depending on preference, short grain rice could also be used!
Happy cooking 🥰 ☀️
