Miso Egg Congee
Warm, nourishing, and packed with umami, this Miso Egg Congee is the ultimate comfort food with an Asian-inspired twist. Made with creamy jasmine rice cooked to a velvety porridge-like consistency, this recipe infuses layers of flavor by incorporating white miso paste, ginger, soy sauce, and sesame oil. Topped with soft-boiled eggs with perfectly jammy yolks, crunchy scallions, and toasted sesame seeds, this dish offers the perfect balance of taste and texture. Ideal for breakfast, lunch, or dinner, it’s a versatile, protein-packed option that’s both satisfying and easy to prepare. Ready in under an hour and perfect for meal prep or a cozy night in, this congee recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 8 cups Water
- 2 cups Chicken or vegetable broth
- 3 tablespoons White miso paste
- 4 large Eggs
- 1 tablespoon Ginger
- 1 teaspoon Sesame oil
- 2 teaspoons Soy sauce
- 3 stalks Scallions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a large pot, combine the rinsed rice, 8 cups of water, and 2 cups of chicken or vegetable broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the congee simmer, stirring occasionally to prevent sticking, for 30-35 minutes or until the rice has broken down and reached a porridge-like consistency.
While the congee is cooking, prepare the soft-boiled eggs. Bring another pot of water to a boil, and carefully add the eggs. Boil for 6 minutes for soft, jammy yolks.
Immediately transfer the boiled eggs to a bowl of ice water to stop the cooking. Peel the eggs once they are cool enough to handle and set aside.
Once the congee is ready, ladle a small amount of the hot congee into a small bowl. Stir in the white miso paste, making sure it dissolves completely, and then pour the mixture back into the pot. Stir well to incorporate.
Add the grated ginger, sesame oil, soy sauce, salt, and pepper to the congee. Adjust seasoning to taste.
Ladle the miso congee into serving bowls. Slice the soft-boiled eggs in half and place them on top of the congee in each bowl.
Garnish with chopped scallions and sesame seeds. Serve hot and enjoy!
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5250 mg | 228% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.7 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 331 mg | 25% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
