A delicious soothing rice and vegetable soup that is easy to digest.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Dish, Soup
Cuisine: Chinese
Keyword: Vegetable Rice Congee recipe
Servings: 4- 6
Author: Teenuja Dahari - veganlovlie.com
Ingredients
8cupswater
1cuplong-grain riceuncooked
1teaspoonsalt
1/2cube Kallo vegetable stock
2.5cm piecefresh gingerpeeled and grated [1 inch]
3/4cupoat milksee notes for homemade tutorial
1/2cupdried beancurd sheetsor beancurd sticks, broken into pieces
1/2broccoli headcut into florets
5 - 6shiitake mushrooms
1carrotdiced or sliced
2bunchespak choi greenssliced lengthwise
1teaspooncoconut oil
1tablespooncoconut oil
Soy saucewhen serving (optional)
Instructions
To prepare bean curd, soak them in hot water. Set aside until needed.
Combine first 5 ingredients in a large thick bottom pot, and bring to a boil over medium-high heat.
Cover, reduce heat, and cook 45 minutes to 1 hour or until soup has a creamy consistency, stirring occasionally. You can also lightly mash the rice.
Stir in the oat milk.
Remove from heat, keep warm.
While rice is cooking, in another pan you can prepare the vegetables.
Heat 1 teaspoon coconut oil in a non-stick pan, add broccoli and mushrooms, sauté for 3-4 minutes.
Add carrots, sauté for another 2-3 minutes. Remove, set aside. (I like my veggies crunchy and half cooked, adjust cooking time to your liking).
Sautée pak choi for 30 seconds in the same pan (add a little oil, if required). Remove, set aside.
Drain bean curd.
Heat 1 tablespoon coconut oil in the same pan, add bean curd and 1/2 teaspoon salt and stir fry for about 10 minutes, or until it is soft and less rubbery.
Mix the bean curd into the rice soup.
Add in the vegetables just before serving. (If you are making this for more than 1 meal, I recommend keeping the vegetables seperate to be added into the bowl just before eating.)
Divide soup evenly among 4 bowls; arrange vegetables and pak choi, drizzle with soy sauce, if desired.