Vegetarian Congee, the Perfect Cold Season Soup
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan soup? Vegetarian Congee, the Perfect Cold Season Soup could be a super recipe to try. For $2.18 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 7g of protein, 1g of fat, and a total of 224 calories. 77 people found this recipe to be flavorful and satisfying. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. If you have vegetable stock, garlic, dried shiitake mushrooms, and a few other ingredients on hand, you can make it. It is brought to you by The Culinary Life. With a spoonacular score of 96%, this dish is great. If you like this recipe, take a look at these similar recipes: Mom’s Cold-Season Chicken Soup, Potato Leek Soup | Perfect for a Cold Winter Day, and Hearty Veggie Soup – Perfect for Cold Winter Days!.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 120 minutes
Ingredients:
1 small head of bok choy, chopped
1 large carrot, peeled and finely diced
6 dried shiitake mushrooms
1 teaspoon sauteed garlic
1 2-inch knob of ginger, peeled and diced
1 cup short-grain or glutinous rice (which is gluten-free, by the way)
1 teaspoon salt + more to taste
4 tablespoons scallions, finely chopped
4 cups vegetable stock
4-8 cups water
Equipment:
sauce pan
pot
bowl
Cooking instruction summary:
Soak mushrooms in enough hot water to cover them. Once they are soft, discard water, drain mushrooms and remove the stems. Chop coarsely and set aside.Rinse rice once and set aside.In a medium saucepan, bring stock to a boil over high heat. Once the stock is boiling, add rice and 4 cups of water. Bring to a boil again, then reduce heat to very low, allowing to gently simmer for 30 minutes, stirring occasionally and adding more water as necessary to create a creamy consistency.After 30 minutes, add mushrooms, ginger, carrots, and bok choy. Let cook for another 60 minutes, continuing to add water and stir occasionally. You’ll need to stir and scrape the bottom of the pot every few minutes to keep from burning.Once you’ve got a nice, creamy consistency and most of the rice grains have melted away into the stock, salt to taste. Serve hot in individual bowls, garnished with minced scallions and sauteed garlic.
Step by step:
1. Soak mushrooms in enough hot water to cover them. Once they are soft, discard water, drain mushrooms and remove the stems. Chop coarsely and set aside.Rinse rice once and set aside.In a medium saucepan, bring stock to a boil over high heat. Once the stock is boiling, add rice and 4 cups of water. Bring to a boil again, then reduce heat to very low, allowing to gently simmer for 30 minutes, stirring occasionally and adding more water as necessary to create a creamy consistency.After 30 minutes, add mushrooms, ginger, carrots, and bok choy.
2. Let cook for another 60 minutes, continuing to add water and stir occasionally. You’ll need to stir and scrape the bottom of the pot every few minutes to keep from burning.Once you’ve got a nice, creamy consistency and most of the rice grains have melted away into the stock, salt to taste.
3. Serve hot in individual bowls, garnished with minced scallions and sauteed garlic.
Nutrition Information:
covered percent of daily need
