Description
This comforting Congee with Miso Sauce recipe combines creamy rice porridge with a flavorful miso-based topping. The dish features tender soft-boiled eggs, aromatic ginger, and a savory miso-soy dressing, garnished with fresh herbs and toasted sesame seeds for a warming, nourishing meal perfect for any time of day.
Ingredients
Scale
For the Congee
- 1 cup short-grain rice (or any rice you prefer)
- 6 cups water (or vegetable broth for more flavor)
- 1 tablespoon ginger, finely chopped
- 1 tablespoon sesame oil
- Salt to taste
For the Miso Sauce
- 2 tablespoons miso paste (white or red)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey (optional, for a touch of sweetness)
- 1/4 cup water (to adjust sauce consistency)
For Garnish and Serving
- 2 soft-boiled eggs (or poached eggs)
- Chopped green onions or scallions
- Toasted sesame seeds
- Fresh cilantro or parsley
- Sautéed spinach or bok choy
- Pickled ginger
Instructions
- Rinse and Prepare Rice: Rinse 1 cup of short-grain rice under cold water until the water runs clear to remove excess starch, which helps create a smooth congee texture.
- Cook the Congee: In a large pot, combine the rinsed rice, 6 cups of water or vegetable broth, and 1 tablespoon finely chopped ginger. Bring to a boil, then reduce heat to low and simmer gently. Stir occasionally to prevent sticking and cook for about 1 hour or until the rice breaks down into a creamy porridge consistency.
- Season the Congee: Stir in 1 tablespoon of sesame oil and salt to taste. Adjust seasoning as preferred, ensuring the congee is flavorful but mild to complement the miso sauce.
- Prepare the Miso Sauce: In a small bowl, whisk together 2 tablespoons miso paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon honey if using. Gradually add 1/4 cup water to reach your desired sauce consistency, mixing until smooth.
- Cook the Eggs: Bring water to a gentle boil in a separate pot. Carefully add the eggs and cook for 6–7 minutes for soft-boiled eggs with a slightly runny yolk. Remove eggs and place in cold water to stop cooking, then peel.
- Assemble the Dish: Ladle hot congee into bowls. Drizzle the prepared miso sauce generously over the top. Halve the soft-boiled eggs and place on the congee.
- Add Garnishes: Sprinkle with chopped green onions or scallions, toasted sesame seeds, and fresh cilantro or parsley. Add sautéed spinach or bok choy and a small side of pickled ginger for contrast and extra flavor.
- Serve Warm: Serve the congee warm immediately for a soothing, nutritious meal.
Notes
- You can substitute vegetable broth for water to add more depth of flavor to the congee.
- Adjust the thickness of the congee by adding more water during cooking if needed.
- Soft-boiled eggs can be swapped for poached eggs for variation.
- Miso paste comes in different varieties—white miso gives a milder flavor, while red miso is more robust and salty.
- This dish is easily customizable with toppings like mushrooms, shredded chicken, or tofu.
