Soothing Ginger and Mushroom Congee, our plant-based twist on the classic Chinese comfort food, combines the wholesome goodness of pressure-cooked brown rice with fresh ginger and garlic. This dish transforms into a light, fiber-rich porridge simmered in a delicate vegetable broth. It's an ideal choice for digestion or simply for comfort. Garnished with savory sautéed mushrooms, edamame, and bok choy, this warming congee is perfect for times when you need a nourishing pick-me-up or crave a cozy, satisfying meal.
Yields4 ServingsPrep Time10 minsCook Time55 minsTotal Time1 hr 5 mins
Ingredients
Congee
3medium garlic cloves (minced)
1tbspfresh ginger (peeled and minced)
1cuporganic brown jasmine rice (dry, rinsed, and drained or brown long-grain rice or basmati rice)
7cupsvegetable broth (no or low sodium, preferably homemade or water)
¼tspsalt (optional)
Vegetable Toppings
4ozmushrooms (shiitake or oyster)
2tbspwater (divided)
2cupsshelled edamame
1large bok choy (thinly sliced)
2tbsporganic tamari (reduced sodium, or coconut aminos)
1tbsporganic rice vinegar
1tspgarlic powder
¼tspblack pepper (optional)
Additional Toppings
4tbspgreen onion (optional; thinly sliced)
4tbspsesame seeds (black or white)
4tbsppeanuts (chopped)
cilantro chopped (optional to taste)
sriracha (or chili sauce of choice, to taste)
4lime wedges (for serving)
Directions
1
Cook the congee: To the Instant Pot add the garlic, ginger, rice, vegetable broth, and salt, if using. Stir to combine.
2
Secure the lid on top. Set the pressure to high and time to 55 minutes.
3
Meanwhile, cook the vegetables: In a medium-sized sauté pan on medium-high heat, sauté the mushrooms. After about a minute or two you may need to add 1 tablespoon of water to prevent the mushrooms from sticking. Cook until reduced in size and most of the liquid has been released, about 5 minutes. Once the mushrooms have cooked down, add the edamame and another 1 tablespoon of water to the pan and sauté for about 5 minutes.
4
At this point, you may need to add a splash of water or vegetable broth to deglaze the pan. Add the bok choy, tamari or coconut aminos, rice vinegar, garlic powder, and black pepper if using, and cook down until wilted (you may need another splash of water to help create some steam). Taste for seasoning and add more of whatever you’d like. Remove from heat and set aside.
5
Once the 55 minutes on the Instant Pot is done, allow the pressure to release naturally, or slow-release for 10 minutes then quick-release the remaining pressure.
6
Stir the congee; it may look soupy at this point, but once it cools off the rice will thicken to a porridge consistency.
7
Once cooled, divide between 4 serving bowls and top with the sautéed vegetables and add any of the additional toppings as desired.
8
Finish with a lime wedge and chili sauce if you’d like a bit of heat.
Chef’s Notes
Substitutions Substitute edamame with tofu, crumbled tempeh, or green or brown cooked lentils.
Substitute bok choy with kale, spinach, arugula, or your choice of leafy greens.
Substitute mushrooms with eggplant, zucchini, or your favorite soft vegetable.
Prep Ahead Prepare the congee ahead of time to make this recipe more efficient.
Stovetop instructions Heat a large stockpot on medium-high heat. Add the garlic, ginger, rice, vegetable broth, and salt, if using. Bring to a boil and then reduce to a simmer. Cook with the lid ajar for about 90 minutes. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot.
Storage Store Mushroom Congee in an airtight container in the fridge for up to 5 days.
Nutrition Facts
4 servings
Serving size
688g
Amount per serving
Calories437
% Daily Value *
Total Fat16g21%
Saturated Fat 2.3g12%
Trans Fat 0g
Cholesterol0mg
Sodium387mg17%
Total Carbohydrate57g21%
Dietary Fiber 10g36%
Total Sugars 8g
Includes 2g Added Sugars4%
Protein22g
Calcium 305mg24%
Iron 5.2mg29%
Potassium 1297mg28%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Congee
3medium garlic cloves (minced)
1tbspfresh ginger (peeled and minced)
1cuporganic brown jasmine rice (dry, rinsed, and drained or brown long-grain rice or basmati rice)
7cupsvegetable broth (no or low sodium, preferably homemade or water)
¼tspsalt (optional)
Vegetable Toppings
4ozmushrooms (shiitake or oyster)
2tbspwater (divided)
2cupsshelled edamame
1large bok choy (thinly sliced)
2tbsporganic tamari (reduced sodium, or coconut aminos)
1tbsporganic rice vinegar
1tspgarlic powder
¼tspblack pepper (optional)
Additional Toppings
4tbspgreen onion (optional; thinly sliced)
4tbspsesame seeds (black or white)
4tbsppeanuts (chopped)
cilantro chopped (optional to taste)
sriracha (or chili sauce of choice, to taste)
4lime wedges (for serving)
Directions
1
Cook the congee: To the Instant Pot add the garlic, ginger, rice, vegetable broth, and salt, if using. Stir to combine.
2
Secure the lid on top. Set the pressure to high and time to 55 minutes.
3
Meanwhile, cook the vegetables: In a medium-sized sauté pan on medium-high heat, sauté the mushrooms. After about a minute or two you may need to add 1 tablespoon of water to prevent the mushrooms from sticking. Cook until reduced in size and most of the liquid has been released, about 5 minutes. Once the mushrooms have cooked down, add the edamame and another 1 tablespoon of water to the pan and sauté for about 5 minutes.
4
At this point, you may need to add a splash of water or vegetable broth to deglaze the pan. Add the bok choy, tamari or coconut aminos, rice vinegar, garlic powder, and black pepper if using, and cook down until wilted (you may need another splash of water to help create some steam). Taste for seasoning and add more of whatever you’d like. Remove from heat and set aside.
5
Once the 55 minutes on the Instant Pot is done, allow the pressure to release naturally, or slow-release for 10 minutes then quick-release the remaining pressure.
6
Stir the congee; it may look soupy at this point, but once it cools off the rice will thicken to a porridge consistency.
7
Once cooled, divide between 4 serving bowls and top with the sautéed vegetables and add any of the additional toppings as desired.
8
Finish with a lime wedge and chili sauce if you’d like a bit of heat.
