Subj : Jook (Vegan Congee), part 2
To   : All
From : Ben Collver
Date : Thu Feb 22 2024 12:15:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Congee (Jook) PT 2
 Categories: Chinese, Soups
      Yield: 4 Servings
 
           See part 1
 
  Notes:
  
  I typically use Better Than Bouillon to make stock. First, I boil 5
  cups of water in my electric kettle. Then, I pour it into a bowl and
  mix it with 4 to 5 ts of the Better Than Bouillon paste. It's okay if
  the paste doesn't dissolve completely because it will do so as the
  congee cooks.
  
  Vegetable broths have varying levels of sodium. Start with 1 ts of
  kosher salt. Then, taste the congee when it's done and add more salt,
  if necessary. Note that you may serve the congee with soy sauce, so
  the congee itself doesn't need to be too salty.
  
  In my photos, I sautéed fresh shiitake mushrooms separately and used
  
  them to top my porridge. I find reconstituted shiitake mushrooms to
  be too chewy, so I don't usually eat them. If you want more mushroom
  flavor in the congee, you can also add 1 to 2 ts of porcini mushroom
  powder.
  
  Youtiao are large fried dough sticks that are usually served with
  congee. I buy mine frozen from Asian supermarkets and heat them in
  the oven at 400°F for 15 minutes, flipping halfway.
  
  Recipe by Lisa Lin
  
  Recipe FROM:
  <https://healthynibblesandbits.com/vegan-congee-recipe-jook/>
 
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