Vegetarian Congee With Mushrooms And Soft-Boiled Eggs

Congee is a dish that is well-known throughout Asia. It’s comparable to oatmeal in texture but has a savory taste profile. Its adaptability is one of the reasons for its popularity, and it can be prepared in a variety of ways. 

We have a delicious vegetarian recipe to share with you along with everything you need to know about congee so you can become a culinary master of this versatile and delicious dish.

Congee With Mushrooms And Soft-Boiled Eggs

The majority of congee recipes include pork or chicken. We’ll omit the meats in this vegetarian congee recipe and replace them with mushrooms. We’ll also add a soft-boiled egg to round out the dish.

We recommend that you keep an open mind when it comes to the ingredients and always adapt it to your palate’s taste, introducing or removing ingredients as desired. 

For example, you can omit the egg and replace it with your favorite vegetables to make it a vegan dish.


  • 1 cup of rice 
  • 5 cups of water 
  • 2 garlic cloves 
  • 1 1cm cube of grated ginger 
  • 1 cup vegetable stock 
  • 1 250g pack of mushrooms (Shiitake if possible) 
  • 1 egg (per person) 
  • 1 sprig of fresh chives 
  • 1 sprig of fresh coriander 
  • 1 crushed nori seaweed 
  • 2 tbsp of soya sauce 
  • 1 tbsp of sesame oil
  • 2 tbsp of vegetable oil


  1. Add vegetable oil to a pot with the finely chopped garlic and grated ginger. Allow them to saute for a few seconds until they start to brown, taking care not to burn them.
  1. Combine the rice, the 5 cups of water, and the cup of vegetable stock in a pot. You can use any type of rice you want. Just keep in mind that if the rice grains are small, they will boil faster and break down easier in the water. Long grains, such as basmati rice, will take a little longer and will retain their texture without completely disintegrating. 

The recipe can even be made with leftover rice, but keep in mind that the cooking time will be much shorter.

  1. Turn the heat up to its highest setting for 3 minutes. When you see the water is boiling, reduce the heat to low and leave to cook for 40 minutes. At this point, you can add a tablespoon of sesame oil. If you want the sesame flavor to be stronger, add more. The same goes for any of the flavorings.
  1. Slice the mushrooms and chop the onions and coriander while the rice is cooking. This is also a good time to boil the egg in a separate pot. Keep in mind that a soft-boiled egg takes 6 minutes to cook.
  1. Cook the rice until it has a creamy, porridge-like consistency, stirring regularly. Add the mushrooms, cilantro, and chives.
  1. Peel the soft-boiled egg, cut it in half, and place it on top of the congee.
  1. Season with soy sauce, sesame oil, and any other species of your choice. The congee is ready to eat.

Making Perfect Congee

One of the most appealing aspects of this dish is its simplicity and adaptability. In countries such as China, it is typically consumed at breakfast. In various regions of India, it is consumed at the end of the morning at lunchtime to recharge energy after taking a break from the workday.

Water and rice are the main ingredients. It may not seem like much, but they are the foundation for an endless number of ingredients that will improve the quality and flavor of the dish in unexpected ways.  

You must boil the rice until the grains burst and dissolve in the water, creating a porridge-like consistency similar to a bowl of oatmeal. You have a range of options for the consistency, and depending on the region it is prepared, you might find congee that is watery with little to no texture, while others prefer more consistency and texture. 

As a result, the recipe differs by how much water is typically used to cook the rice. Traditionally, 5 or 6 cups of water are added for each cup of rice, but we recommend varying the amount based on the texture that you prefer.

Tip: Stir the rice constantly to help it break down.


Congee is a type of porridge made from rice and water. Its origins are unknown, but it has been popular in Asian cuisine for many years. Congee is the name given to it in Western countries, but it derives from the word kanji used in Southeast Asia.

The dish is known as zhou in China, and records of its existence date back 3000 years. It is a dish that has passed the test of time.

Plate Variants

This dish is present in Asian cuisine under various variants and names. It is easy to prepare and uses basic ingredients. Let’s take a look at how congee is prepared in various countries to better inspire your creativity and allow you to incorporate the style you prefer into your own recipes.


It is known as jūk and is served for breakfast with youtiao, a salty fried dough. It is traditionally given to babies as their first solid food.


Served with sweet potato, taro root, and a century egg. It s known as xifan in Taiwan. Century eggs are created by preserving duck or chicken eggs in a salt, clay, and ash mixture for several weeks or months.


It is known as bubur in Indonesia and is a popular breakfast element. This dish is sold by bubur vendors who walk through the neighborhoods early in the morning. Toppings such as crispy fried shallots, green onions, and kerupuk (a traditional Indonesian cracker) are often added. It is one of the few non-spicy dishes in Indonesian cuisine.


KNown as Lugaw in the Philippines. It comes in both savory and sweet varieties. Chocolate and milk, coconut milk and fruit, or sweet corn are all options for the sweet version.

Final Thoughts

Congee is popular in many parts of the world, and it is an ancient food that is given to the sick and babies and is present in many people’s daily lives. If you’ve never tried it, now’s a good time to do so. The recipe is simple, and that allows you to experiment with ingredients each time until you discover what you like.

Brett White
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