Rice congee with shiitake, ginger and tofu

Ingredients

For 1 serving

• Jasmine rice40 g
• Vegetable broth400 ml
• Shiitake mushrooms60 g
• Ginger5 g
• Tofu100 g
• Spring onions1
• Tamari1 teaspoon
• Sesame oil1 teaspoon

Contains: soy, sesame, celery,

In season: October – March

Method

1. Rinse the jasmine rice under cold water; peel the ginger and cut it into thin slices.
2. Put the rice, ginger and vegetable stock in a small pan, bring to the boil, then lower the heat and simmer for 30 minutes half-covered, stirring every 5 minutes, until the grains break down into a thick cream; if it gets too thick add a splash of hot water.
3. Meanwhile wipe the shiitake mushrooms with damp kitchen paper, remove the tough stems and slice them; drain the tofu, pat it dry and cut it into cubes of about 1.5 cm.
4. Trim the spring onion and slice it into thin rounds.
5. Towards the end heat the sesame oil in a frying pan over medium-high heat and fry the shiitake and tofu for 5 minutes, turning them, until the mushrooms are soft and the tofu golden.
6. Remove the ginger slices, pour the congee into a bowl, top with the mushrooms and tofu and finish with the spring onion and tamari.