Miso Egg Congee Recipe

Start your day with a burst of flavor and nutrition! This Miso Egg Congee is a delicious and easy-to-make breakfast bowl packed with protein, essential amino acids, and comforting warmth. Fluffy rice simmered in savory miso broth, topped with a perfectly cooked egg – it's the ultimate healthy and satisfying start to your day. Get your daily dose of goodness in just 35 minutes!

Prep Time 5 mins
Cook Time 35 mins
Calories 249 kcal
Protein 19g
Rating 4.0 (1 Reviews)
Miso Egg Congee 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Miso Egg Congee

  • 2 tablespoons white or yellow miso paste
  • 1 large egg
  • 1/2 cup short-grain white rice

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How to Make Miso Egg Congee

  1. Remove miso paste from refrigerator 10 minutes before starting to soften.
  2. Rinse 1/2 cup of short-grain white rice under cold water until water runs clear.
  3. (Optional) Soak rice in cold water for 30 minutes for a creamier texture.
  4. In a medium saucepan, combine rinsed rice and 4 cups of water. Bring to a boil over medium-high heat.
  5. Reduce heat to low, cover, and simmer for 17 minutes, stirring frequently to prevent sticking.
  6. While rice simmers, lightly beat 1 large egg in a small bowl.
  7. At the 17-minute mark, slowly drizzle the beaten egg into the simmering congee, stirring gently to create soft ribbons of egg throughout.
  8. Continue to simmer for another 3 minutes.
  9. Remove from heat and stir in 2 tablespoons of miso paste until dissolved. Do not boil after adding miso.
  10. Serve hot. Garnish with optional green onions or sesame seeds for extra flavor and visual appeal.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

1g

Fat

8g

Carbs

13g