CONGEE WITH MISO SAUCE

Ingredients:

• 1 cup short grain rice (I used Jasmine rice)
• 5 cups chicken stock or water with 2 tablespoons chicken bullion powder
• 1 and ½ tablespoons white miso paste
• 1 tablespoon soya sauce
• 1 and ½ cups assorted frozen or fresh vegetables (diced into small chunks)
• ¼ cup green onion (thinly sliced)
• half boiled eggs to add on top (optional)
• 3 tablespoons chili oil

Instructions:

1. Clean the rice several times to remove excess starch and then, drop it in a saucepan along with the stock or water along with the bullion powder. If the stock does not have salt, you might have to add some according to your taste. Turn on the heat and bring it to a boil. Then, turn down the heat to low and allow it to simmer for at least an hour, stirring in between, until the rice almost cooked through and turns creamy.
2. Mix the miso paste with soya sauce, add it to the congee and stir it around.
3. Drop the assorted veggies, keep it in the low heat and simmer for 5 minutes. If the consistency looks too thick, add water to thin it out.
4. Sprinkle chopped green onion on top and serve warm along with half boiled eggs.