Ingredients for Miso Egg Congee
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How to Make Miso Egg Congee
- Remove miso paste from refrigerator 10 minutes before starting to soften.
- Rinse 1/2 cup of short-grain white rice under cold water until water runs clear.
- (Optional) Soak rice in cold water for 30 minutes for a creamier texture.
- In a medium saucepan, combine rinsed rice and 4 cups of water. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 17 minutes, stirring frequently to prevent sticking.
- While rice simmers, lightly beat 1 large egg in a small bowl.
- At the 17-minute mark, slowly drizzle the beaten egg into the simmering congee, stirring gently to create soft ribbons of egg throughout.
- Continue to simmer for another 3 minutes.
- Remove from heat and stir in 2 tablespoons of miso paste until dissolved. Do not boil after adding miso.
- 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