If you’re craving a comforting, soul-soothing dish that’s both humble and bursting with umami, this Congee with Miso Sauce Recipe is about to become your new favorite. Imagine silky, creamy rice porridge paired with a deeply savory miso sauce that elevates every spoonful. It’s a beautiful blend of textures and flavors that feels like a warm hug in a bowl—perfect for any time you want something simple yet incredibly satisfying.

Congee with Miso Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is half the fun and ensures that your Congee with Miso Sauce Recipe turns out perfectly every time. These components are straightforward but pack tremendous flavor, bringing balance and harmony to this rice porridge delight.

1 cup short-grain rice: This type of rice breaks down nicely to create that creamy, porridge texture essential to congee.
6 cups water or vegetable broth: Using broth enhances flavor, while water keeps it clean and simple.
1 tablespoon ginger, finely chopped: Adds a bright, fresh zing that cuts through the richness.
1 tablespoon sesame oil: Introduces a nutty aroma that makes the dish irresistible.
Salt to taste: Balances and brings all flavors together.
2 tablespoons miso paste (white or red): The star of the sauce, offering deep umami and salty complexity.
2 tablespoons soy sauce: Amplifies savory notes and adds a gentle saltiness.
1 tablespoon rice vinegar: Brings a subtle acidity to brighten the sauce.
1 tablespoon sesame oil: Used again here for richness and to deepen the sauce’s complexity.
1 teaspoon honey (optional): Softens the sharpness with a light touch of sweetness.
1/4 cup water: Adjusts the sauce’s consistency to perfect pourability.
2 soft-boiled or poached eggs: Creamy yolks elevate the congee with added nourishment and texture.
Chopped green onions or scallions: Adds a crisp, fresh punch as garnish.
Toasted sesame seeds: Bring crunch and toasty flavor.
Fresh cilantro or parsley: Offers brightness and herbal lift.
Sautéed spinach or bok choy: Greens create a vibrant contrast and added nutrients.
Pickled ginger: A tangy, palate-cleansing accent that complements all the deeper flavors.

How to Make Congee with Miso Sauce Recipe

Step 1: Rinse and Cook the Rice

Start by rinsing the rice thoroughly under cold water until the water runs clear. This removes excess starch, preventing the congee from becoming gummy. Transfer the rice to a large pot, add the 6 cups of water or broth, and bring to a boil. Once boiling, reduce the heat to low and let it simmer gently, stirring occasionally to prevent sticking. This slow cooking breaks down the grains into that silky texture congee is famous for.

Step 2: Infuse the Ginger and Sesame Oil

As the rice simmers and softens, add the finely chopped ginger and 1 tablespoon of sesame oil. These ingredients infuse the congee with gentle warmth and a nutty aroma that turns simple rice porridge into something truly special.

Step 3: Prepare the Miso Sauce

While your congee cooks, mix the miso paste, soy sauce, rice vinegar, sesame oil, honey (if using), and 1/4 cup of water in a small bowl. Whisk until the mixture is smooth and balanced in flavor. This miso sauce is the heart of the dish, delivering that rich umami contrast to the softness of the congee.

Step 4: Cook the Eggs

Soft boil or poach your eggs to your liking. The gooey yolk will lend an extra layer of creaminess when added to your bowl later, making every bite richer and more indulgent.

Step 5: Assemble and Serve

Once the congee has reached your desired consistency—usually after about 45 minutes to an hour of slow simmering—check the seasoning and adjust salt as needed. Ladle the congee into bowls, drizzle generously with the miso sauce, and top with your eggs and garnishes for a vibrant finish.

How to Serve Congee with Miso Sauce Recipe

Garnishes

Fresh garnishes really make this dish sing. Sprinkle chopped green onions and toasted sesame seeds to add crunch and freshness. A handful of fresh cilantro or parsley brightens the bowl with aromatic herbiness, while pickled ginger adds a sharp, tangy burst to contrast the mellow congee.

Side Dishes

This congee pairs beautifully with sautéed spinach or bok choy, which introduce subtle bitterness and vibrant green color. You could also enjoy it alongside some crispy fried tofu or steamed dumplings for extra texture and protein, making it a complete, nourishing meal.

Creative Ways to Present

For a visually striking presentation, drizzle the miso sauce in a spiral or abstract pattern across the creamy congee. Offering a variety of garnishes in small bowls on the side invites everyone to customize their own bowl, turning a simple dish into a fun, interactive experience.

Make Ahead and Storage

Storing Leftovers

Congee stores beautifully in the fridge for up to 3 days. Keep it in an airtight container to maintain its creamy texture and avoid absorbing other fridge odors. The miso sauce is best kept separate until ready to serve to maintain its fresh flavor.

Freezing

You can freeze congee, but be aware that the texture might change slightly upon thawing, becoming a bit thicker. Store in portioned freezer-safe containers and thaw slowly in the refrigerator overnight before reheating gently on the stove with a splash of water or broth to loosen it back up.

Reheating

Reheat leftover congee in a pot over low heat, stirring frequently to prevent burning. Add water or broth as needed to achieve your preferred consistency. Once hot, stir in the miso sauce freshly mixed and top with any garnishes or eggs you have on hand.

FAQs

Can I use other types of rice for this Congee with Miso Sauce Recipe?

Absolutely! While short-grain rice is ideal for its creamy breakdown, you can use jasmine or basmati for a different texture. Just note that cooking times may vary slightly depending on the rice type.

Is miso paste gluten-free?

Many miso pastes are naturally gluten-free, especially those made from rice or soybeans alone. However, always check the label to ensure no barley or wheat has been added if you have gluten sensitivities.

Can I make this dish vegan?

Yes! Skip the eggs and use vegetable broth. You can replace eggs with sautéed mushrooms or silken tofu for added protein and texture—both pair wonderfully with the miso sauce.

How thick should the congee be?

Traditional congee is creamy and thick but still pourable, almost soup-like. You can adjust the water or broth amount to reach your preferred consistency, whether thicker or more soupy.

Can I prepare the miso sauce in advance?

Definitely. The miso sauce can be whisked and stored in the refrigerator for up to 3 days. Just give it a quick stir before serving if any separation occurs.

Final Thoughts

This Congee with Miso Sauce Recipe is truly one of those dishes that comforts the heart and delights the palate all at once. Whether you’re warming up on a chilly evening or looking for a simple yet elegant meal, this recipe delivers on every front. Give it a try—you’ll find yourself reaching for it again and again.

Congee with Miso Sauce Recipe

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4.2 from 50 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This comforting Congee with Miso Sauce recipe combines creamy rice porridge with a flavorful, savory miso-based sauce. Enhanced with ginger, sesame oil, and soy sauce, it is topped with soft-boiled eggs and fresh garnishes for a warming and nutritious meal perfect for breakfast or anytime you crave something soothing and wholesome.

Ingredients

Scale

For the Congee

1 cup short-grain rice (or any rice you prefer)
6 cups water (or vegetable broth for more flavor)
1 tablespoon ginger, finely chopped
1 tablespoon sesame oil
Salt to taste

For the Miso Sauce

2 tablespoons miso paste (white or red)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon honey (optional, for a touch of sweetness)
1/4 cup water (to adjust sauce consistency)

For Serving

2 soft-boiled eggs (or poached eggs)
Chopped green onions or scallions
Toasted sesame seeds
Fresh cilantro or parsley
Sautéed spinach or bok choy
Pickled ginger

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Instructions

Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. This helps achieve a smooth and creamy congee texture.
Cook the Congee: In a large pot, combine the rinsed rice, 6 cups of water or vegetable broth, and finely chopped ginger. Bring to a boil over high heat, then reduce the heat to low and simmer gently, stirring occasionally, until the rice breaks down and the mixture thickens to a porridge consistency. This usually takes about 1 to 1.5 hours. Add sesame oil and salt to taste, stirring well.
Make the Miso Sauce: In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, honey (if using), and 1/4 cup water. Adjust the water to reach your desired sauce consistency. Set aside.
Prepare the Eggs: Soft-boil or poach the eggs according to your preference. For soft-boiled eggs, simmer eggs for about 6 to 7 minutes, then peel carefully.
Assemble the Dish: Ladle the hot congee into serving bowls. Drizzle with the prepared miso sauce. Top each bowl with soft-boiled eggs, chopped green onions, toasted sesame seeds, fresh herbs like cilantro or parsley, sautéed spinach or bok choy, and a small side of pickled ginger for an added tangy flavor.
Serve and Enjoy: Serve the congee warm. Mix the toppings and sauce into the congee as you eat for a comforting and satisfying meal.

Notes

You can substitute vegetable broth with chicken broth if you prefer a richer flavor.
Adjust the water quantity when cooking rice if you like thicker or thinner congee.
Soft-boiled eggs can be swapped for poached or even a fried egg depending on your taste.
Use white or red miso paste based on your flavor preference; white miso is milder, red miso has a stronger umami taste.
For a vegan version, omit the eggs and ensure the broth is vegetable-based.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Asian