Soft Egg and Vegetable Porridge
How to Make Simple Egg and Vegetable Porridge Using Leftover Vegetables
Introducing a recipe for a soft and comforting egg and vegetable porridge, perfect for when you’re feeling bloated or have an upset stomach. This porridge is a quick and delicious way to use up those leftover vegetables from your refrigerator. It’s especially ideal for utilizing any remaining mushrooms or vegetables after holidays. Its mild and gentle flavor makes it suitable for consumption during recovery from stomach ailments. We’ll make it even simpler by using instant rice!
Porridge Ingredients- 1 packet Instant Rice
- 300ml Water
- 1/2 cup Dried Shiitake Mushrooms
- 1/4 Onion
- Small amount of Cabbage (approx. 1/8 head)
- Small amount of Carrot (approx. 1/8 root)
- 1 Egg
Cooking Instructions
Step 1
First, we’ll rehydrate the dried shiitake mushrooms. Since the mushrooms will contribute to the broth, place them in 300ml of water and let them soak until soft, about 10-15 minutes. Once softened, remove the mushrooms, reserving the soaking liquid to use as broth.
Step 2
Prepare the vegetables for the porridge. Finely mince the carrot, cabbage, and onion. Feel free to add other leftover vegetables you have in your fridge (like zucchini or bell peppers) or substitute them based on your preference. For a more vibrant color, consider adding a small amount of green vegetables such as broccoli or spinach.
Step 3
Squeeze out any excess water from the rehydrated shiitake mushrooms and then mince them finely, just like the other vegetables. Mincing them will ensure a smoother texture in the porridge.
Step 4
Crack one egg into a bowl, add a pinch of salt, and whisk it well. Having the beaten egg ready will allow you to incorporate it smoothly into the porridge at the end.
Step 5
To enhance the nutty aroma, it’s best to crush the sesame seeds beforehand. You can use a mortar and pestle, or place the seeds in a plastic bag and crush them with your hand or a rolling pin for a more intense flavor and fragrance.
Step 6
Now, let’s start cooking the porridge! Heat a pot or deep skillet over medium-low heat. Add 1 tablespoon of sesame oil and 1 tablespoon of canola oil. Allowing the oils to warm up will infuse them with flavor.
Step 7
Add all the minced vegetables and shiitake mushrooms to the pot. Sauté them gently for about 1-2 minutes. This step helps to bring out the natural sweetness of the vegetables and coats them lightly in oil.
Step 8
Once the vegetables are lightly sautéed, pour in the reserved mushroom soaking liquid (300ml) and add the packet of instant rice. Use a spoon or spatula to break up the rice grains as you stir them into the liquid. Ensure the rice is well dispersed to prevent clumps.
Step 9
Continue to cook over medium-low heat, stirring occasionally, until the porridge thickens to your desired consistency. The porridge will start thin but will gradually become thicker as the water evaporates and the rice grains break down. Once it starts to thicken, it can stick to the bottom, so regular stirring is crucial to prevent burning.
Step 10
When the porridge reaches your preferred consistency, season it with 1 tablespoon of tuna extract (or soy sauce for soup) and a pinch of salt. Tuna extract adds umami, and salt adjusts the overall flavor. Taste and adjust the seasoning as needed.
Step 11
Finally, reduce the heat to very low or remove the pot from the heat briefly. Slowly drizzle the beaten egg in a circular motion around the edges of the porridge. Gently stir to create soft curds from the egg. Avoid vigorous stirring, which can break the egg into small pieces.
Step 12
Once the egg is cooked to your liking, turn off the heat. Finish by drizzling a little sesame oil and sprinkling with the crushed sesame seeds for a fragrant and delicious egg and vegetable porridge. Enjoy this comforting and satisfying meal while it’s warm!
