Ready In50 min
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This vegan variation of Korean rice porridge is soothing and superearthy, thanks to a mix of fresh and dried mushrooms. Fragrant garlic, ginger and scallions infuse the porridge, while a spoonful of caramelized miso layers deeper flavor into the dish. The customizable toppings dress up the humble porridge into a festive meal; choose from any combination of mixed herbs, cubed tofu, bean sprouts, toasted sesame oil, soy sauce, chile crisp and chile oil.
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Yield:4 servings
2 tablespoons safflower or canola oil
6 ounces cremini mushrooms, finely chopped (2 cups)
2 ounces fresh shiita…
Ready In50 min
Rating(0)CommentsRead comments
This vegan variation of Korean rice porridge is soothing and superearthy, thanks to a mix of fresh and dried mushrooms. Fragrant garlic, ginger and scallions infuse the porridge, while a spoonful of caramelized miso layers deeper flavor into the dish. The customizable toppings dress up the humble porridge into a festive meal; choose from any combination of mixed herbs, cubed tofu, bean sprouts, toasted sesame oil, soy sauce, chile crisp and chile oil.
or to save this recipe.
Yield:4 servings
2 tablespoons safflower or canola oil
6 ounces cremini mushrooms, finely chopped (2 cups)
2 ounces fresh shiitake mushrooms, stemmed and thinly sliced
Salt
1 tablespoon white miso
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 cup short-grain white rice
1 (3-inch) piece kombu (dried kelp)
4 small dried shiitake mushrooms
½ cup thinly sliced scallions
Assorted Toppings: Chopped herbs (such as cilantro, chives and basil), cubed firm tofu, mung bean sprouts and thinly sliced serrano chiles
Toasted sesame oil, soy sauce and chile crisp or chile oil, for serving
Nutritional analysis per serving (4 servings)
47 grams carbs; 310 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 2 grams fiber; 332 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
In a large Dutch oven, heat oil over medium. Add the fresh cremini and shiitake mushrooms and season with salt. Cook, stirring occasionally, until softened, 5 minutes. Add miso and cook, stirring, until lightly caramelized, 2 minutes. Add garlic and ginger and stir until fragrant, 30 seconds. 1.
Step 2
Add rice, kombu, dried shiitake mushrooms and 8 cups of water, and bring to a boil over medium-high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 25 minutes. Transfer dried shiitakes to a cutting board; thinly slice and return to the pot. Stir in half of the scallions. 1.
Step 3
Divide porridge among bowls and garnish with the remaining scallions. Finish with assorted toppings and serve warm with sesame oil, soy sauce and chile crisp on the side for drizzling.
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