10-Min Ginger Scallion Congee with Miso Broth
Silky rice porridge with aromatic ginger and scallions, paired with a warm umami miso broth. Both cook in one pot in under 5 minutes using cooked rice as a shortcut.
- Total time
- 10 min
- Servings
- 2
- Calories
- 245
- Protein
- 4g
comfortwholesomechinesevegetarianvegetariancreamysoftbreakfast
Ingredients
- 1.5 cups cooked white rice
- 4 cups water
- 1 tbsp fresh ginger, peeled and sliced thin
- 3 whole scallions, white and light green parts sliced thin
- 1.5 tbsp white miso paste
- 1 tsp soy sauce
Instructions
- 1
Bring water to a boil in a large pot over high heat, then add ginger slices.
- 2
Stir in rice and reduce heat to medium-low; simmer 3 minutes until porridge thickens.
- 3
Mix miso paste with 2 tbsp warm water in a small bowl, then stir into the pot.
- 4
Add soy sauce and stir gently until the broth turns silky and golden, about 30 seconds.
- 5
Pour into bowls and garnish generously with sliced scallions.
Tools you’ll need
- large pot (3-quart minimum)
- small bowl
- spoon or whisk
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