Seaweed and Mushroom Congee

Watch how to make it here

Anyone can make congee! If you have leftover cooked rice, you can turn it into this delicious bowl of congee. Whether you’re sick or want something comforting during a snow day, this recipe is for you. 

Prep Time

5 min

cooking time

35 min

Servings

2

total time

40 min

Difficulty

Easy

Ingredients

1
*congee*
2
1/2 cup leftover cooked short or medium grain white rice
3
1 tsp vegan chicken bouillon base
4
4 cups water
5
*seaweed*
6
1 tbsp dried seaweed (wakame, pre-cut)
7
1 tsp soy sauce
8
1 tsp sesame oil
9
1/2 tsp salt
10
*mushrooms*
11
1 king oyster mushroom, slice into half moon shape
12
1 tbsp sweet soy sauce
13
1 tbsp oil
14
*for everything else*
15
microsprouts
16
fried onions
17
1 tbsp annatto oil

Cooking Instructions

1
1
Heat up 4 cups of water in a pot. Add the cooked rice and vegan chicken base. Cover and simmer for 30 minutes, stir with a spoon every 10 minutes to prevent it from sticking.
2
2
Rehydrate the dried seaweed with 1 cup of hot water for 5 minutes. Drain and season.
3
3
Heat a pan with oil and add the mushrooms. Cook for 5 minutes. Add the sweet soy sauce and cook for a few more minutes.
4
4
Assemble the congee with as much micro sprouts, fried onions, seaweed, and mushrooms you’d like. Finish off with annatto oil.
Facebook
Twitter
LinkedIn
Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

ADVERTISEMENT
Our gallery
Get Updates In Your Inbox !

Sign up with email to receive news & updates.