Scrumptious Vegan Chinese Breakfast Congee with Soy-Marinated Eggs & Lotus Root

Allergens

Eggs, Soy

Ingredients

• 1. 2 cups jasmine rice, rinsed 2. 6 cups water 3. 4 soy
• marinated eggs (see recipe below) 4. 1 cup thinly sliced lotus root 5. Salt, to taste 6. Green onions, finely chopped, for garnish 7. Soy sauce, for serving Soy
• Marinated Eggs: 1. 4 eggs 2. 1/4 cup soy sauce 3. 2 tbsp rice vinegar 4. 2 tsp sugar 5. 1 tsp sesame oil 6. 1 garlic clove, minced 7. Green onions, chopped

Instructions

1. In a large pot, combine rinsed jasmine rice and water. Bring to a boil, then reduce heat and let simmer until the rice is fully cooked and has absorbed all the water, creating a creamy congee. Stir occasionally to prevent sticking.
2. While the congee cooks, prepare soy marinated eggs by boiling eggs for 7 minutes, then immediately placing them in an ice bath to stop the cooking process. In a separate bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and garlic. Once the eggs are cooled, peel them and place them in the marinade, ensuring they are fully submerged. Let them sit for at least 30 minutes for maximum flavor absorption.
3. After the congee has reached a creamy consistency, add the thinly sliced lotus root and cook until tender. Season with salt to taste.
4. To serve, ladle the congee into bowls, top with marinated eggs and lotus root slices, garnish with green onions, and provide soy sauce on the side for additional flavor.

Chef’s Insight

The combination of textures and flavors in this vegan Chinese breakfast recipe creates a comforting, satisfying meal perfect for cold mornings.

Notes

Adjust the amount of salt, sugar, or other seasonings according to your personal taste preferences. Feel free to add more lotus root or other vegetables for a heartier meal.