Mushroom porridge

Name: Mushroom porridge
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: long-grain rice; fresh shiitake, sliced; white mushrooms, sliced; firm tofu, diced; carrot, grated; ginger, cut into thin strips; soy sauce; cooking oil; salt; coriander leaves, chopped

Cháo nấm

VegetarianRiceVietnameseVeganNo onion or garlicContains gluten, soy

Servings

2 servings

Ingredients

80 glong-grain rice
80 gfresh shiitake, sliced
100 gwhite mushrooms, sliced
100 gfirm tofu, diced
1 pcscarrot, grated
6 gginger, cut into thin strips
9 mlsoy sauce
7 mlcooking oil
1 gsalt
8 gcoriander leaves, chopped

15 minPrep
40 minCook
55 minTotal
EasyDifficulty

Method

These references were used to check ingredients and cooking instructions.Vegan Mushroom Congee Recipe | Veggiekins BlogVeggiekins (Remy Park)VEGAN MUSHROOM CONGEE - IVU - International Vegetarian UnionInternational Vegetarian Union / Anchay.vn (Dương Yến Nhi)All references

Cook the rice in about 1.2 litres of water over low heat for 35 minutes until very soft.
Heat the oil and stir-fry the ginger, mushrooms and carrot for 3 to 4 minutes until the mushrooms release liquid and smell fragrant.
Add the mushrooms and tofu to the porridge, season with soy sauce and salt and cook 5 more minutes.
Ladle into bowls and top with coriander.

Tips

Frying the shiitake before adding it to the porridge gives a deeper flavour than boiling it in.

Storage

Cool quickly, keep in the fridge up to 1 day and bring to a boil before eating.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

287 kcalEnergy
14.8 gProtein
41.5 gCarbohydrate
8.1 gFat
4.2 gFibre
506 mgSodium

An estimate for reference only, not medical advice.