Miso Egg Congee

Warm, nourishing, and packed with umami, this Miso Egg Congee is the ultimate comfort food with an Asian-inspired twist. Made with creamy jasmine rice cooked to a velvety porridge-like consistency, this recipe infuses layers of flavor by incorporating white miso paste, ginger, soy sauce, and sesame oil. Topped with soft-boiled eggs with perfectly jammy yolks, crunchy scallions, and toasted sesame seeds, this dish offers the perfect balance of taste and texture. Ideal for breakfast, lunch, or dinner, it’s a versatile, protein-packed option that’s both satisfying and easy to prepare. Ready in under an hour and perfect for meal prep or a cozy night in, this congee recipe is sure to become a new favorite.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Jasmine rice
• 8 cups Water
• 2 cups Chicken or vegetable broth
• 3 tablespoons White miso paste
• 4 large Eggs
• 1 tablespoon Ginger
• 1 teaspoon Sesame oil
• 2 teaspoons Soy sauce
• 3 stalks Scallions
• 1 tablespoon Sesame seeds
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Step 2

In a large pot, combine the rinsed rice, 8 cups of water, and 2 cups of chicken or vegetable broth. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low and let the congee simmer, stirring occasionally to prevent sticking, for 30-35 minutes or until the rice has broken down and reached a porridge-like consistency.

Step 4

While the congee is cooking, prepare the soft-boiled eggs. Bring another pot of water to a boil, and carefully add the eggs. Boil for 6 minutes for soft, jammy yolks.

Step 5

Immediately transfer the boiled eggs to a bowl of ice water to stop the cooking. Peel the eggs once they are cool enough to handle and set aside.

Step 6

Once the congee is ready, ladle a small amount of the hot congee into a small bowl. Stir in the white miso paste, making sure it dissolves completely, and then pour the mixture back into the pot. Stir well to incorporate.

Step 7

Add the grated ginger, sesame oil, soy sauce, salt, and pepper to the congee. Adjust seasoning to taste.

Step 8

Ladle the miso congee into serving bowls. Slice the soft-boiled eggs in half and place them on top of the congee in each bowl.

Step 9

Garnish with chopped scallions and sesame seeds. Serve hot and enjoy!

Nutrition Facts

Serving size	2932.7 grams (2932.7g)

Amount per serving	% Daily Value*
Calories	894

Total Fat 42.20g	54%
Saturated Fat 9.80g	49%
Polyunsaturated Fat 7.90g
Cholesterol 744mg	248%
Sodium 5250mg	228%
Total Carbohydrate 84.60g	31%
Dietary Fiber 5.40g	19%
Total Sugars 5.70g
Protein 43.40g	87%

Vitamin D 164IU	820%
Calcium 331mg	25%
Iron 7mg	36%
Potassium 799mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 19.5%

Carbs: 37.9%