3 Soul Warming Recipes perfect for the WINTER!

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a high-protein alternative, while barley is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based protein, while pork is generally cheaper than chicken.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Finely chop 5 pieces of garlic and 1 onion.

Peel and finely chop 200 grams of daikon radish.

Rinse and drain 1 cup of long grain rice.

In a stock pot over medium heat, add 2 tablespoons of avocado oil, onions, and garlic; sauté for 8 to 10 minutes.

Add the rice and sauté for a few minutes until toasted.

Turn the heat up to medium-high and add 2 cups of water and 2 tablespoons of miso paste; stir until most of the water has evaporated.

Continue adding 2 cups of water at a time, stirring until the porridge thickens and the rice breaks down, repeating this process until you've added a total of 6 cups of water.

Add 150 grams of shimenji mushrooms and cook for another 4 to 5 minutes with the lid on.

In a non-stick pan over medium heat, toast 1/2 cup of peanuts for a couple of minutes and then add 2 tablespoons of white sesame seeds, toasting for another minute.

Set the peanuts and sesame seeds aside.

In the same pan, drizzle with avocado oil and sauté crumbled 200 grams of extra firm tofu for 3 to 4 minutes, adding 1 tablespoon of soy sauce and 1 tablespoon of dark soy sauce, sautéing for another 2 to 3 minutes.

Finely chop some fresh ginger and 4 sticks of green onion for garnish.

Plate the congee and garnish with ginger, tofu crumble, peanuts, green onions, and a dash of soy sauce if desired, topped with chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens