Recipe summaryClick image to view larger version


Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 40 min

Rating: Rated 0 / 5 (0 ratings)

As an Asian breakfast staple, this rice soup is deliciously soothing and the fresh herbs and flavours make it a great evening meal for warm summer evenings.
GO VEGAN: You can swap the eggs for crispy tofu to make this dish suitable for vegans.


  • 100g basmati rice, washed under cold water
  • few pinches of white pepper
  • 1 large star anise, roughly broken
  • 2 tbsp coconut sugar (or light brown sugar)
  • 80g watercress, roughly chopped
  • 5cm fresh ginger, peeled and cut into fine matchsticks
  • 3 tbsp roasted peanuts
  • For the dressing: 2 tbsp rice wine vinegar
  • 1 tsp caster sugar
  • 1.5 litres of vegetable stock
  • 2 tbsp coconut oil
  • 4 large carrots, peeled and cut into batons
  • 4 large free-range eggs
  • 1 bunch of coriander, roughly chopped
  • 1 red chilli, deseeded and finely sliced (optional)
  • 4 spring onions, finely sliced
  • 4 tbsp light soy sauce


Stage 1

Bring the rice and stock to the boil in a large saucepan with the white pepper, then cover and simmer for 30 minutes.

Stage 2

In a medium but wide saucepan, heat the coconut oil and star anise over a medium heat until sizzling. Add the carrots and sugar, mix well and top up with enough water to just cover. Cover with a lid and simmer for 8 minutes until tender.

Stage 3

Meanwhile, gently drop the eggs into a small saucepan of boiling water and cook for 6 minutes. Run under cold water, peel and halve. To make the dressing, mix the vinegar, soy sauce and sugar.

Stage 4

Top the congee up with water if you need to and adjust the seasoning to taste. Divide between four bowls, add the watercress and coriander to each, the carrots and a little of the cooking juices, and the egg halves. Sprinkle over the ginger, chilli, peanuts and spring onions, and serve the dressing on the side.




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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 438g
  • Fat: 21g
  • Saturated fat: 9g
  • Protein: 16g
  • Carbohydrates: 43g
  • Sugars: 20g
  • Fibre: 7g
  • Salt: 2.65g

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