<EGG VEGGIE RICE PORRIDGE/ 野菜の卵雑炊>
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 8 minutes
<Ingredients>
1 cup steamed rice (½ cup uncooked rice)
2 cups water (400ml)
1 tbsp dashi powder/ any bouillon cube
1 tbsp shio kombu
½ cup chopped green onions
½ cup baby spinach
2 pieces shiitake mushrooms
100g tofu
1 egg
1-1½ tsp soy sauce
<Directions>
1. Finely chop green onions. Thinly slice shiitake mushrooms.
2. Into the pot add water, dashi powder, shio kombu, steamed rice, green onions and shiitake mushrooms. Bring to a boil and cook over medium heat until the soup has thickened (approximately 5 mins).
3. Add in the spinach and tofu crumbled by hand. Whisk in the egg and mix into the porridge. Remove from heat immediately and cover with a lid. Let it steam for 1-2 mins. Open the lid and adjust the taste with soy sauce.
<Miwa’s tips>
If you don’t have access to shio kombu then you can swap it for salt (a couple pinches) and nori seaweed.
Egg is optional.
You can adjust the taste by adding in more soy sauce.
<Storage time>
Store in an air-tight container for up to 1 day in the fridge and 2 weeks in the freezer.
This EGG VEGGIE RICE PORRIDGE is great to be served in this tableware.
<MIWA’s recommendations♡>
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2023/10/14 MIWA