What you need:
3/4 cup long grain rice (NOT parboiled or instant type rice)
9 cups water
2 veggie chicken flavored bouillon cubes
2-3 tablespoons slivered ginger root
Sliced shiitake mushrooms
Tofu or other fake meat
Salt, pepper to taste
For garnish: green onion, cilantro, lemon
What you do:
Notes: Like Congee, this is one of those formulas you can alter to your heart’s substance.
1. Cut up the shitake mushrooms and tofu or fake meat. In a pot, boil water with the rice. (Try not to wash the rice in advance, you need the rice to be dull).
2. Include mushrooms and tofu. With regards to a full bubble, bring down the warmth to stew. Cover pot, with somewhat of a crevice to give steam a chance to escape so it doesn’t bubble over). Cook for around 45 minutes.
3. At the point when the soup is decent and thick, it’s prepared to eat. Season with salt and pepper to your taste, and trimming with green onions, or cilantro and a liberal press of lemon.