Recipe by dcwang wang
miso, rice, and an egg per day gives you the necessary amino acids you need every day. a great breakfast to start out the day!! this congee is tasty and nutritious!!
Top Review by Nose
I did feel good after eating this. I ate it at midnight, because I was drowsy and cold and I wanted something soft, warm, and a bit savory, but I am sure it would make a sustaining breakfast. This has a mild flavor, to me. It has such basic ingredients -- it doesn't quite taste like nothing, but it tastes a little bit like everything, because elements of these flavors are in so many dishes. This was my first time making congee, so I didn't know how much water to use. I found another recipe for a different congee, and, based on that, used the proportion of 3 cups of water to half a cup of rice. Now that I've tried that, next time I'd probably use less water and make it a bit less soupy. I used Asian style medium-grain rice in this. Half a cup of rice made a huge bowl of porridge, more than I could eat in one sitting. Despite its convenient placement at the top of the instructions, I forgot the step of softening the miso, and had to stir it vigorously to get the lumps to blend.
Directions See How It's Made
- If miso was in fridge, take it out first to let it soften.
- It will be easier for you to scoop later.
- Wash rice.
- If you wish, soak the rice, but I did not do so.
- In a pan, put the rice and water to a boil.
- Water should be put in as desired.
- Let the rice boil for about 17 minutes.
- Stir constantly during this period.
- While the rice is cooking on the stove, beat egg and add it in at 20 minutes.
- let the rice boil a bit while you add it in gradually, so that it does not stick to the pan.
- Finally add miso, but do not let it boil.
- And you now have your nutritiously balanced meal.