Mushroom Ginger Congee is a thick and hearty Asian soup that is made with oats! This vegan soup is easy to make, super healthy, and tastes delicious!
Do you ever get in little food routines? I have weeks where I end up eating the same thing pretty much every day. And last week, it was this Mushroom Ginger Congee for dinner every night! Sidenote – TheBetterHalf was working late that week…he would not approve of only soup for dinner. Although let’s be serious, I didn’t only have soup…I followed the congee with dessert of course! It is all about balance, right?
This soup is so simple to make and is so warm and comforting. Plus, it doesn’t get much lighter – only 140 calories and 1.5 g of fat per serving, and it is very filling! This is a great recipe to make when you aren’t feeling well, because the ginger and mushroom will both boost your immune system. Healthy comfort food that tastes amazing and helps you feel better – no wonder I ate this for dinner every night!
If you’ve never heard of congee, it is a thick Asian soup, almost like a porridge. I was so surprised to learn that it is made with oats! I got the recipe from the OATrageous Oatmeals Cookbook by Kathy Hester. It is a completely vegan cookbook, with every recipe containing oats. I do not eat vegan, but I love this cookbook. I never realized how many dishes can be made with oats, particularly some of the savory recipes – like this congee.
It is so easy to make, and you can easily double or triple the recipe so that you have leftovers. You can add in more veggies if you want the soup to be even heartier, and you can adjust the seasoning to your taste. I love bold Asian flavors, so I added a little extra rice vinegar and soy sauce, and finished my congee with some Sriracha, fresh lime juice, and fresh cilantro!
More soup recipes!