This beautiful bowl is the result of three weeks of hankerin’ for the breakfast a friend fed me last time I visited her. It’s inspired by congee, the Chinese rice porridge often eaten for breakfast, but is a lighter, brothy-er version. I am calling it a 5-minute rice bowl because it calls for leftover rice, but I’d be willing to make rice to have this again. It was so comforting and light. As lovely as spring is, it can be “energetically” challenging, but this one-bowl meal will sort you out.
If you do have any of that spring malaise, try adding a tablespoon or 2 of miso, which is a great “spring tonic” and just what you need. You don’t want to put it in until the broth has cooled slightly though, because it’s a live, probiotic food (i.e. fermented). I always buy a good, organic/non-gmo brand, and if you are new to miso, start with shiro, white, or any of the lighter varieties, which have milder flavors.
Any green will work here, and technically any grain. I splurge on bottled ginger juice from ”The Ginger People” that I get at my co-op and use it on lazy days. For more ginger flavor without it, you may want to let the broth go a little longer. Add garlic if you wish, but it might make it a 7 minute meal.
Ingredients
- 2-3 Tbsp. Tamari or soy sauce
- 4-6 mushrooms, sliced
- 3-4 cups broth
- 1 inch piece ginger, sliced
- ½ bunch spinach
- 1 fistful frozen peas
- 1 cup cooked rice
- 2 scallions, sliced
Instructions
- Toss mushrooms in tamari.
- Heat a pot over medium-high heat, then add mushrooms and let cook about 2 minutes.
- Add broth and ginger, then bring to a boil and reduce to a simmer. Let cook 2 minutes, then taste and adjust seasoning.
- Add spinach, peas, and rice, and let heat through.
- Transfer to bowls and garnish with scallions.
