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Mushroom Ginger Congee

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  • Author: Kathy Hester


Served in a bowl, Congee is a thick Asian comfort food that can soothe a sort throat or just make you feel better after a bad day. This recipe makes enough for two, but feel free to double or triple if you’re feeding more or want to keep some in the fridge for the duration of your cold. The mushrooms and ginger are great for getting your immune system back on track. – Kathy Hester


  • 3 cups (710ml) vegetable broth or vegan chik’n broth
  • 1/2 cup (48g) gluten-free rolled oats
  • 1/2 cup (35g) minced mushrooms (shiitakes are great)
  • 1/4 cup (27g) minced carrot or sweet potato
  • 1 Tbsp. (6g) grated ginger
  • 1 tsp. soy sauce
  • 1/2 tsp. rice wine vinegar
  • salt, to taste
  • hot pepper flakes, to taste


  1. Bring the broth, oats, mushrooms, and minced carrot or sweet potato to a boil in a medium pot. Lower the heat to medium-low and add in the ginger, soy sauce, and vinegar. Cook for 15-20 minutes until the oats are cooked and the stew becomes thick.
  2. Before serving, add salt to taste and spice with hot pepper flakes.


  • Serving Size: 2
  • Calories: 139
  • Sugar: 3
  • Sodium: 1532
  • Fat: 3
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 24
  • Protein: 6
  • Cholesterol: 0