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Title: Vegan Congee (Jook) PT 2
Categories: Chinese, Soups
Yield: 4 Servings

See part 1

Notes:

I typically use Better Than Bouillon to make stock. First, I boil 5
cups of water in my electric kettle. Then, I pour it into a bowl and
mix it with 4 to 5 ts of the Better Than Bouillon paste. It's okay if
the paste doesn't dissolve completely because it will do so as the
congee cooks.

Vegetable broths have varying levels of sodium. Start with 1 ts of
kosher salt. Then, taste the congee when it's done and add more salt,
if necessary. Note that you may serve the congee with soy sauce, so
the congee itself doesn't need to be too salty.

In my photos, I sautéed fresh shiitake mushrooms separately and used

them to top my porridge. I find reconstituted shiitake mushrooms to
be too chewy, so I don't usually eat them. If you want more mushroom
flavor in the congee, you can also add 1 to 2 ts of porcini mushroom
powder.

Youtiao are large fried dough sticks that are usually served with
congee. I buy mine frozen from Asian supermarkets and heat them in
the oven at 400°F for 15 minutes, flipping halfway.

Recipe by Lisa Lin

Recipe FROM:
<https://healthynibblesandbits.com/vegan-congee-recipe-jook/>

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