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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