Congee with Bok Choy and Soy-Glazed Shiitakes

Bok choy (aka pak choi), is a Chinese cabbage characterized by thick, clusted pale stalks and full, dark green leaves. It has a mild grassy flavor with a slight peppery kick. The low-calorie veggie makes a great addition to this soothing vegetarian recipe.

Congee with Bok Choy and Soy-Glazed Shiitakes
Photo: Carson Downing
Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
6 cups congee plus 1 1/2 cups topper


  • 4 cup mushroom broth or vegetable broth

  • 2 cup water

  • 1 cup uncooked long grain white rice

  • 2 tablespoon chopped fresh ginger

  • 1 tablespoon minced garlic

  • ¼ teaspoon crushed red pepper

  • 1 tablespoon sesame oil

  • 8 ounce shiitake mushrooms, stemmed and halved

  • 3 heads baby bok choy, quartered lengthwise

  • 2 tablespoon reduced-sodium soy sauce

  • 1 teaspoon honey

  • 3 green onions, bias-sliced

  • 4 - 6 poached eggs*, optional


  1. In a large saucepan combine broth, water, rice, ginger, garlic, and crushed red pepper. Bring to boiling. Reduce heat and simmer, covered, 1 to 1 1/4 hours or until the mixture is a porridge consistency, stirring occasionally.

  2. Meanwhile, in a large skillet heat sesame oil over medium. Add mushrooms and cook until any liquid evaporates and they begin to brown, about 5 minutes. Add bok choy to skillet, cut sides down. Cook about 4 minutes or until crisp tender, turning occasionally. Add soy sauce and honey. Simmer, stirring occasionally, until mushrooms and bok choy are coated and liquid has nearly evaporated, about 3 minutes.

  3. Top congee servings with mushrooms, bok choy, green onions, and poached eggs, if desired.

Poaching Eggs

In a large skillet combine 4 cups water and 1 Tbsp. vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with three more eggs, allowing each egg an equal amount of space in the skillet. Simmer, uncovered, 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet. Season to taste with salt and black pepper.

Nutrition Facts (per serving)

174 Calories
3g Fat
32g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 174
% Daily Value *
Total Fat 3g 4%
Sodium 342mg 15%
Total Carbohydrate 32g 12%
Total Sugars 3g
Protein 6g
Vitamin C 17.6mg 88%
Calcium 77mg 6%
Iron 2.3mg 13%
Potassium 463mg 10%
Folate, total 103.9mcg
Vitamin B-6 0.3mg

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

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