Vegan Congee (Jook, Rice Porridge, 粥)

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein and fiber, while chickpeas are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with herbs

Homemade stock is lower in sodium and more flavorful.

Soak 6 dried shiitake mushrooms in 2 cups of water overnight.

Peel 1-2 outer layers of the lemongrass, slice off the bottoms, and cut into 3-inch sections.

Bash the lemongrass sections with a kitchen mallet to release flavor.

Peel a 2-inch piece of ginger with a spoon and slice it into thin slices.

Add a few cloves of garlic for flavor.

Pour 1 cup of jasmine rice into a large pot.

Add the lemongrass, ginger, and garlic to the pot.

Add the soaked mushrooms along with the soaking water to the pot.

Add 2 cups of water and 5 cups of vegetable broth to the pot.

Add kosher salt to the pot.

Cover the pot and bring the liquid to a boil over medium-high heat.

Reduce the heat to a very low simmer and cook the jook for about an hour.

Stir the jook halfway through cooking to prevent rice from sticking to the bottom.

After an hour, stir the jook; it may look watery but will thicken after stirring.

If the jook is too thick, mix in a cup of filtered water.

Serve the jook with fried dough sticks, white pepper, chili sesame oil, and soy sauce.

Top with sautéed shiitake mushrooms, furikake, and sliced scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens