Skip to main content

Savory Oat Congee #SoupSwappers


Here we are at the August Soup Saturday Swappers event. Wendy of A Day in the Life on the Farm started this event years ago and, every month, I get a new array of soup recipes to put in my to-try pile.

This month, Sneha of Sneha's Recipes is hosting as we explore oat soups. Here's the line-up of oat soup recipes from the #SoupSwappers...


Savory Oat Congee
Congee is a thick savory porridge, typically made with rice, I think. But I love making it with rolled oats. I was so excited to find yellow canary mushrooms and bluefoot mushrooms when I decided to make this; I used those exotics in addition to shiitakes.


The first time I made it, my littlest Kitchen Elf's response was "I like this much better than your sweet oatmeals, Mommy." So, I put it in our usual rotation, making it frequently for dinner. It's so easy and so filling.

Ingredients makes 5 small servings

For the Congee
  • 2 organic carrots, diced (I used one orange and one purple carrot)
  • 2 green onions, cleaned and thinly sliced
  • 1 Tablespoon grated ginger 
  • 1/2 teaspoon red chile pepper flakes 
  • 1 Tablespoon butter
  • splash of olive oil
  • 5-1/2 cups broth (I used veggie broth, but use whatever you have on-hand)
  • 1 cup rolled oats (I like using extra thick)
  • 1-1/2 cups sliced mushrooms (I used a mixture of canary oyster mushrooms, oyster mushrooms, bluefoot mushrooms, and shiitakes)
  • 1 Tablespoon soy sauce


For Garnish
  • soy sauce
  • green onions, trimmed and thinly sliced
  • micro kale or other micro greens
  • black sesame seeds
  • hot sauce, optional

Procedure

Place the carrots, green onions, ginger, peppers, butter, and olive oil in a medium saucepan that's large enough to hold at least 7 cups of liquid. Cook till the carrots are fork tender.

Pour in the broth and soy sauce. Stir in the oats and mushrooms. Bring to a boil, then lower the heat to a simmer. Cook for 20 to 25 minutes. The oats will be cooked through and the stew beginning to thicken.


To serve, drizzle with soy sauce and provide green onions, micro kale, and black sesame seeds for garnish.

Comments

  1. Children are so innocent, sure this soup is so tasty that he commented it's much better that the sweet version, also looks so colorful.

    ReplyDelete
  2. I don't think I've ever had congee! I need to try this oat version.

    ReplyDelete
  3. I remember you posting about congee a long time ago - I really need to give this one a try and see what we think about this version!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an