Miso-egg Congee

READY IN: 35mins
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 Nose5775

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.

Ingredients Nutrition


  1. If miso was in fridge, take it out first to let it soften.
  2. It will be easier for you to scoop later.
  3. Wash rice.
  4. If you wish, soak the rice, but I did not do so.
  5. In a pan, put the rice and water to a boil.
  6. Water should be put in as desired.
  7. Let the rice boil for about 17 minutes.
  8. Stir constantly during this period.
  9. While the rice is cooking on the stove, beat egg and add it in at 20 minutes.
  10. let the rice boil a bit while you add it in gradually, so that it does not stick to the pan.
  11. Finally add miso, but do not let it boil.
  12. And you now have your nutritiously balanced meal.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a