Nourishing Mushroom & Seaweed Congee Bowl
A warming, nutrient-dense dish perfect for postpartum recovery, this congee is soothing for digestion, rich in minerals, and packed with protein to rebuild strength. This dish provides hydration, minerals from the seaweed, digestive support from the ginger, and protein from the eggs and sunflower seeds—perfect for nourishing a postpartum mama.
Ingredients (Serves 2-3)
Congee Base:
1/2 cup white rice (jasmine or basmati)
6 cups water or bone broth (for extra nourishment)
1/2 cup mushrooms (shiitake, maitake, or your favorite variety), thinly sliced
1 sheet dried seaweed (nori or kombu), torn into pieces
1 tsp fresh ginger, finely grated
1 garlic clove, minced
1 tbsp sesame oil or ghee
Toppings:
6-minute soft-boiled eggs (1-2 per serving)
2-3 tbsp sunflower seeds (toasted for extra flavor)
Fresh herbs (cilantro, or parsley)
A drizzle of tamari or coconut aminos (optional for flavor)
A sprinkle of sesame seeds
Instructions
Prepare the Congee Base:
Rinse the rice until the water runs clear.
In a large pot, bring water or broth to a boil. Add the rice, mushrooms, seaweed, ginger, garlic, and sesame oil or ghee.
Simmer:
Reduce heat to low and let the mixture simmer uncovered, stirring occasionally to prevent sticking. Cook for 45-60 minutes until the rice breaks down and reaches a porridge-like consistency. Add more liquid if needed to achieve your desired texture.
Prepare the Toppings:
While the congee is cooking, boil water for the eggs. Gently lower eggs into the water and boil for 6 minutes. Transfer to an ice bath, peel, and set aside.
Toast sunflower seeds in a dry skillet over medium heat until lightly golden, if desired.
Assemble:
Ladle the congee into bowls. Top with halved soft-boiled eggs, toasted sunflower seeds, fresh herbs, and a drizzle of tamari or coconut aminos. Add sesame seeds if using.
Serve Warm:
Enjoy this comforting, protein-packed bowl with a moment of gratitude for your healing journey.