Ginger Spring Onion Congee

• Steamed Rice(250 g)
• Tofu(300 g)
• Ginger(40 g)
• Green Onions(6)
• Garlic(2 cloves)
• Vegetable Broth(1.5 L)
• Soy sauce(2 tbsp)
• Sesame oil(2 tbsp)
• Salt(1 tsp)
• White Pepper(½ tsp)
• Eggs(2)optional

Method

1. 1

   Rinse {White rice} until the water runs mostly clear. Finely grate {Ginger}, mince {Garlic}, thinly slice {Spring Onion}, and cut {Tofu} into small irregular pieces.

   ~10 min

2. 2

   In a large pot, combine {White rice}, {Vegetable Stock}, half the {Ginger}, the {Garlic}, {Salt}, and {White Pepper}. Bring to a gentle boil over medium heat, stirring once or twice so the rice does not catch.

   ~10 min

3. 3

   Lower the heat and simmer uncovered for 30 minutes, stirring every few minutes and scraping the bottom of the pot, until the rice breaks down and the congee turns thick and creamy. If it gets too thick, add a splash of water as needed.

   ~30 min

4. 4

   Stir in the {Tofu}, remaining {Ginger}, most of the {Spring Onion}, {Soy sauce}, and half the {Sesame oil}. If using {Eggs}, beat them lightly, then slowly drizzle them in while stirring for soft ribbons. Simmer for 5 minutes more until the tofu is heated through.

   ~5 min

5. 5

   Ladle into bowls and finish with the remaining {Spring Onion} and remaining {Sesame oil} over the top. Serve hot.

   ~5 min