Miso-Mushroom Tofu Congee with Toasted Sesame Oil

This vegan congee is the kind of breakfast that hugs you from the inside out. Jasmine rice is simmered low and slow in a savory vegetable broth until it breaks down into a silky, spoonable porridge, while dried shiitake mushrooms lend a deep, smoky umami backbone. A generous swirl of white miso stirred in at the end adds salty-sweet complexity without needing any animal products, and cubes of soft tofu float through the bowl for gentle protein and a melt-in-your-mouth texture. To finish, each bowl gets a drizzle of toasted sesame oil, a scattering of scallions, and a few crispy fried shallots or extra mushroom slices for crunch. It's endlessly customizable — add a spoonful of chili crisp for heat, a handful of baby spinach for greens, or a squeeze of lime for brightness. Because it's built on rice, mushrooms, miso, and tofu, this congee is naturally rich in plant protein, fiber, and savory depth while staying completely dairy-, egg-, and meat-free. Make a big pot on the weekend and reheat portions throughout the week with a splash of extra broth or water to loosen it back up — congee only gets better as the flavors meld, making it an easy, nourishing grab-and-go vegan breakfast.

Ingredients

• 1 cupjasmine rice, rinsed well
• 7 cupsvegetable broth
• 8 piecesDried shiitake mushrooms, rehydrated in warm water, sliced
• 3 tablespoonsWhite miso paste
• 14 ozSoft tofu, cut into cubes
• 1 tablespoonfresh ginger, minced
• 2 clovesgarlic, minced
• 1 tablespoonNeutral oil, for sautéing
• 2 tablespoonstoasted sesame oil, for drizzling
• 2 stalksscallions, thinly sliced
• 0.25 teaspoonWhite pepper
• 1 tablespoonsoy sauce, optional, to taste
• 2 tablespoonsCrispy fried shallots, optional, for garnish

Method

1. Rinse the jasmine rice under cold water until the water runs mostly clear; drain well.
2. Mince the ginger and garlic, and slice the rehydrated shiitake mushrooms thinly.
3. Heat the neutral oil in a large pot over medium heat. Add the ginger and garlic and sauté until fragrant, about 1 minute. 1:00
4. Add the sliced shiitake mushrooms to the pot and sauté until they soften and release their aroma, about 3 minutes. 3:00
5. Stir in the rinsed rice and vegetable broth. Bring to a boil over high heat, then reduce the heat to low.
6. Partially cover the pot and simmer gently, stirring occasionally to prevent sticking, until the rice breaks down into a thick, creamy porridge, about 45 minutes. 45:00
7. In a small bowl, whisk the white miso paste with a few tablespoons of the hot congee liquid until smooth, then stir this mixture back into the pot.
8. Gently fold in the soft tofu cubes and white pepper, and warm through for 2-3 minutes without breaking the tofu too much. Season with soy sauce to taste if desired. 3:00
9. Ladle the congee into bowls, drizzle generously with toasted sesame oil, and top with sliced scallions and crispy fried shallots if using. Serve hot.