There’s something incredibly comforting about a bowl of warm congee, especially when it’s elevated with savory flavors and delightful textures. Picture this: the rich aroma of tamari marinated shiitake mushrooms dancing with the nuttiness of miso, all mingling into a creamy, luscious base of jasmine rice. I crafted this Miso Congee with Tamari Marinated Shiitake Mushroom, Jammy Egg, and Spicy Sesame Spring Onions on a chilly afternoon, when all I craved was a warm hug in a bowl.
This recipe is the perfect antidote for those nights when fast food just won’t cut it. It’s quick, easy, and utterly satisfying, making it a staple in my kitchen. With the pop of spicy sesame green onions, buttery jammy eggs, and the umami richness of mushrooms, this dish promises to please everyone at your table—even if they’re usually not fans of congee.
So, let’s roll up our sleeves and dive into making this cozy meal that’s both nourishing and bursting with flavor!
Why is Miso Congee with Tamari Marinated Shiitake Mushroom a must-try?
Comforting warmth: This dish provides a heartwarming bowl of congee perfect for chilly evenings.
Savory umami: The tamari marinated shiitake mushrooms enhance the flavors, creating a delightful depth.
Jammy goodness: Add a jammy egg for a creamy, comforting experience that elevates each bite!
Quick & easy: With minimal prep and cook time, it’s a hassle-free way to enjoy homemade goodness.
Crowd-pleaser: Even those skeptical of congee will be won over by the exciting flavors and textures.
Versatile base: Feel free to customize with your favorite toppings or proteins for a personalized touch!
Miso Congee with Tamari Shiitake Ingredients
• Create a nourishing and flavorful journey with these simple ingredients!
For the Congee
- Jasmine rice or short grain rice – Choose jasmine for a fragrant twist that enhances the congee experience.
- Water or dashi stock – Using dashi stock adds an additional umami depth to the dish.
- Dried scallops – Optional, but they provide a seafood flavor that elevates the congee.
- Salt – Use sea salt for a natural taste enhancement.
- Neutral vegetable oil – Prevents the rice from sticking while cooking.
- Miso paste – The star of the dish; adds a creamy, umami-packed flavor to your congee.
For the Tamari Shiitake
- Fresh Shiitake mushrooms – Use good-quality, brush cleaned mushrooms for optimal flavor.
- Tamari or soy sauce – Tamari is gluten-free and adds a deeper, richer taste.
- Mirin – This Japanese rice wine brings a subtle sweetness to the marinade.
- Agave syrup – Adds a light sweetness; substitute with brown sugar or maple syrup if preferred.
- Rice vinegar – Balances flavors with a touch of acidity.
- Vegetable oil – Perfect for sautéing the mushrooms to a beautiful golden brown.
- Small knob of butter – Optional, adds richness when sautéing the mushrooms.
For the Spicy Sesame Spring Onions
- Freshly ground black pepper – A little goes a long way to enhance the flavors.
- Spring onions – Their crispness and mild onion flavor brighten up the dish.
- Sesame oil – Complements the other Asian flavors beautifully.
- Chili flakes – Add to taste for that perfect spicy kick.
For Serving
- Jammy eggs – These deliciously soft-boiled eggs provide a creamy texture that completes the dish.
- Toasted sesame seeds – Optional, but they add a delightful crunch and nutty flavor for garnish.
Transform your kitchen into a cozy haven with this Miso Congee with Tamari Marinated Shiitake Mushroom, Jammy Egg, and Spicy Sesame Spring Onions—a meal that speaks warmth and love in every spoonful!
How to Make Miso Congee with Tamari Shiitake
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Combine ingredients: In a medium bowl, mix the rinsed rice, neutral vegetable oil, and a pinch of salt. Let this marinate for 30 minutes to enhance the flavors.
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Rehydrate scallops: Soak the dried scallops in 1 cup (250ml) of just boiled water. Allow them to sit while you prepare the other ingredients; this will infuse the congee with extra flavor.
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Prepare marinade: In a small bowl, whisk together the tamari, mirin, agave syrup, and rice vinegar. Stir well and set aside, as this will coat the shiitake mushrooms later.
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Cook the congee: After marination, transfer the rice to a medium-large saucepan. Add in 1.5L of water along with the rehydrated scallops and their soaking liquid. Bring to a boil, then reduce heat to medium-low and let simmer for 30 minutes, stirring occasionally.
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Check texture: Around the 15-minute mark, stir the congee to prevent sticking. The rice should become soft, creamy, and porridge-like as it cooks.
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Incorporate miso: Once your congee reaches your desired texture, remove it from heat. Stir in the miso paste until it’s fully dissolved and combined. Taste and adjust seasoning with salt or more miso if you like.
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Mix spring onions: For the spicy sesame spring onions, combine the finely sliced spring onions, sesame oil, freshly ground black pepper, and chili flakes in a small bowl. Set aside for topping.
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Prepare jammy eggs: Gently place the eggs in a pot of cold water. Bring to a boil, then simmer for 5 minutes. Transfer immediately to cold water, peel, and cut in half just before serving for pristine presentation.
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Sauté shiitake: While the congee is cooking, heat 1.5 tablespoons of vegetable oil in a frying pan. Add the sliced shiitake mushrooms and sauté until they are cooked through and slightly charred. If desired, add a small knob of butter for extra richness.
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Finish mushrooms: Remove from heat, drizzle 2 tablespoons of the marinade over the mushrooms, and mix well. Reserve any remaining marinade for drizzling atop the dish during serving.
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Assemble your bowls: Ladle the warm congee into bowls. Top each serving with sautéed shiitake mushrooms, a jammy egg half, the spicy sesame spring onions, and sprinkle with toasted sesame seeds if you’re using them. Drizzle more marinade over and enjoy immediately!
Optional: Garnish with freshly chopped herbs for an extra pop of freshness.
Exact quantities are listed in the recipe card below.
Miso Congee with Tamari Shiitake Variations
There’s always room to add your unique touch to this delightful recipe, so let your creativity shine!
- Gluten-Free: Use gluten-free tamari for the marinade and ensure your miso paste is gluten-free to keep it safe for sensitive diets.
- Vegan Delight: Replace the eggs with sliced avocado or a sprinkle of tofu for a plant-based twist while keeping the dish creamy and satisfying.
- Hearty Protein: Add cooked and shredded chicken or tofu for a heartier meal that will keep you full and energize your day.
- Veggie Packed: Toss in some fresh kale or spinach while the congee simmers to add a nutritious boost without compromising flavor.
- Nutty Crunch: Top your congee with crushed peanuts or toasted cashews for a delightful crunch that complements the creamy texture beautifully.
- Spicy Kick: Swap the chili flakes for fresh sliced chili or a dash of hot sauce to really turn up the heat and wake up your taste buds!
- Fruity Sweetness: Try adding finely chopped apple or pear to the spring onions for an unexpected sweet twist that pairs nicely with the savory elements.
- Savory Layering: Enhance the umami flavor by adding a spoonful of your favorite miso or a sprinkle of furikake seasoning right before serving.
Feel free to mix and match these ideas until you find your perfect bowl of Miso Congee with Tamari Marinated Shiitake Mushroom!
What to Serve with Miso Congee with Tamari Shiitake and Spicy Sesame Spring Onions?
Transform your meal into a comforting feast with delightful accompaniments that enhance every bite of your congee.
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Crispy Spring Rolls: These golden bites offer a satisfying crunch, pairing wonderfully with the creamy softness of the congee. The fresh vegetable filling adds a burst of flavor that complements the umami-rich dish beautifully.
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Stir-Fried Bok Choy: Lightly sautéed bok choy brings a vibrant green element that balances the richness of the congee, adding both texture and a burst of freshness. Tossed in a bit of garlic, they’re deliciously addictive!
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Sweet and Tangy Cucumber Salad: This refreshing salad contrasts the savory congee with its coolness and crunch. Tossed in a zesty dressing, it’s the perfect palate cleanser amidst the rich flavors.
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Chili Oil Drizzle: Adding a touch of chili oil provides a spicy kick that energizes each spoonful of congee, leaving a warm, lingering heat. It’s a simple way to personalize your bowl to suit any spice lover!
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Savory Pickled Vegetables: The tangy notes of pickled vegetables enhance the overall flavor experience while cutting through the richness of the congee. A must-have component for a balanced meal that brings exciting flavors to the table.
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Lightly Toasted Naan or Rice Cakes: For a unique texture combination, serve dare with naan or rice cakes. They’re perfect for scooping up the hearty congee and add a delightful chewiness to the experience.
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Green Tea: A warm cup of green tea is an elegant pairing that complements the earthy flavors of the dish and soothes the soul. Its lightness makes it an ideal drink to enjoy alongside such a comforting meal.
Expert Tips for Miso Congee
Perfect Rice Texture: Always rinse your rice thoroughly before cooking; this helps remove excess starch, resulting in smoother congee.
Timing Matters: Avoid overcooking the rice; stir occasionally to prevent it from sticking to the bottom of the pot, allowing for a creamy consistency.
Flavor Boost: When adding miso, be careful not to boil the congee afterward, as high heat can diminish its delicate flavors.
Egg Perfection: For the jammy eggs, precision is key! Time the boiling perfectly for that creamy center—5 minutes usually does the trick.
Umami Layering: Consider adding other toppings like cooked greens or nuts for added texture and nutrition, and enjoy the full flavor profile of your Miso Congee with Tamari Marinated Shiitake Mushroom!
Adjust to Taste: Don’t be afraid to tweak the seasoning; taste along the way and find your perfect balance of umami and spice!
Make Ahead Options
These Miso Congee with Tamari Marinated Shiitake Mushroom, Jammy Egg, and Spicy Sesame Spring Onions are perfect for meal prep! You can prepare the congee base (rice, rehydrated scallops, and miso) up to 24 hours in advance. Store the congee in an airtight container in the refrigerator; just reheat with a splash of water to restore its creamy consistency. Additionally, the tamari shiitake mushrooms and spicy sesame spring onions can be made up to 3 days ahead. Keep them refrigerated in separate containers. When ready to serve, simply warm everything up and add the jammy eggs right before plating for a fresh, comforting dish that’s just as delicious as if it were made on the spot!
How to Store and Freeze Miso Congee
Fridge: Store leftover congee in an airtight container for up to 3 days. Cool it down before sealing to maintain freshness.
Freezer: You can freeze congee for up to 2 months. Let it cool completely, then transfer to freezer-safe containers. Portioning makes reheating easier!
Reheating: Thaw frozen congee in the fridge overnight. Reheat on the stove or in the microwave, adding a splash of water or stock to regain its creamy texture.
Storage tip: Keep the sautéed tamari shiitake mushrooms and spicy sesame spring onions separately to maintain their freshness and flavor when reheating the Miso Congee with Tamari Marinated Shiitake Mushroom.
Miso Congee with Tamari Marinated Shiitake Mushroom, Jammy Egg & Spicy Sesame Spring Onions Recipe FAQs
How do I select the best mushrooms for my congee?
Absolutely! When choosing shiitake mushrooms, look for ones that are firm to the touch, with unblemished caps. Fresh mushrooms should have a vibrant brown color and a pleasant earthy aroma. Avoid any that show dark spots or mold, as freshness is key to enhancing your congee’s flavor!
What’s the best way to store leftover congee?
You can store leftover congee in an airtight container in the fridge for up to 3 days. Be sure to let it cool completely before sealing it in, as this helps retain its delightful flavors. When you’re ready to enjoy it again, simply reheat on the stove with a splash of water or dashi stock to restore its creamy texture!
Can I freeze Miso Congee, and if so, how?
Yes, you can freeze this Miso Congee with Tamari Marinated Shiitake Mushroom! Allow it to cool completely, then transfer it to freezer-safe containers, ideally in single portions. It can be stored in the freezer for up to 2 months. To reheat, thaw in the fridge overnight, and add a splash of water or stock while warming it in a saucepan to rejuvenate its creamy consistency.
What should I do if my congee is too thick?
If your congee ends up thicker than you’d like, don’t worry! Simply add a little more water or dashi stock and gently stir it over low heat until you reach the desired creamy consistency. The trick is to do this gradually, as you want to keep it rich without turning it too soupy.
Are there any dietary considerations for this recipe?
Very! This recipe is naturally gluten-free if you use tamari, making it friendly for those with gluten sensitivities. However, be mindful of allergies related to eggs and soy if you’re serving it to guests. Always feel free to customize it by substituting the eggs or mushrooms with your favorite protein or plant-based options to fit your dietary preferences!
Can I use a different type of rice?
Yes, you can! While jasmine or short grain rice gives the best texture, feel free to experiment with other types like brown rice or even quinoa. Just keep in mind that cooking times may vary; brown rice typically requires a longer simmering time. The more, the merrier when it comes to customizing your Miso Congee!
Miso Congee with Shiitake, Jammy Egg & Spicy Spring Onions
Ingredients
Equipment
Method
- In a medium bowl, mix the rinsed rice, neutral vegetable oil, and a pinch of salt. Let marinate for 30 minutes.
- Soak the dried scallops in 1 cup of just boiled water. Allow to sit while preparing other ingredients.
- In a small bowl, whisk together the tamari, mirin, agave syrup, and rice vinegar. Set aside.
- Transfer the marinated rice to a medium-large saucepan. Add 1.5L of water and the rehydrated scallops along with the soaking liquid. Bring to a boil, then reduce heat to medium-low and let simmer for 30 minutes, stirring occasionally.
- Around the 15-minute mark, stir the congee to prevent sticking. The rice should become soft and creamy.
- Once congee reaches desired texture, remove from heat and stir in the miso paste until dissolved. Adjust seasoning with salt or more miso if desired.
- Combine finely sliced spring onions, sesame oil, black pepper, and chili flakes in a small bowl for topping.
- Gently place the eggs in cold water, bring to a boil, then simmer for 5 minutes. Transfer to cold water, peel, and cut in half before serving.
- Heat vegetable oil in a frying pan. Add sliced shiitake mushrooms and sauté until cooked and slightly charred. If desired, add a small knob of butter.
- Remove shiitake from heat, drizzle with 2 tablespoons of marinade and mix well. Reserve remaining marinade.
- Ladle warm congee into bowls. Top each with sautéed shiitake, jammy egg half, spicy sesame spring onions, and sprinkle with sesame seeds. Drizzle with remaining marinade and enjoy immediately.