Nutritious & Mild Mushroom and Vegetable Porridge
Cooking a Comforting Mushroom and Vegetable Porridge, Inspired by tvN’s ‘Summer Vacation’
Inspired by the appetizing mushroom and vegetable porridge featured on the popular tvN show ‘Summer Vacation,’ I decided to give it a try! This humble yet incredibly delicious porridge, made with ingredients I had on hand, quickly won me over with its nourishing qualities and delicate flavor. It’s a wonderfully wholesome meal that’s both satisfying and comforting, perfect for any time you need something gentle on your stomach. Join me as we recreate this delightful dish, step-by-step!
Porridge Ingredients- 1.5 bowls of cold rice (approx. 300g)
- 1/2 mushroom (e.g., shiitake, or your preferred type, approx. 30-40g)
- 1/4 zucchini (approx. 50g)
- 1/4 carrot (approx. 30g)
- 1/2 small onion (approx. 40g)
- 1/2 cup water (approx. 100ml)
Seasoning & Garnish- A pinch of soy sauce (adjust to taste)
- 2 Tbsp sesame oil
- 1/2 Tbsp soup soy sauce (or regular soy sauce)
- A pinch of salt (adjust to taste)
- A sprinkle of sesame seeds (for garnish)
- A sprinkle of shredded seaweed (optional, for garnish)
- A pinch of soy sauce (adjust to taste)
- 2 Tbsp sesame oil
- 1/2 Tbsp soup soy sauce (or regular soy sauce)
- A pinch of salt (adjust to taste)
- A sprinkle of sesame seeds (for garnish)
- A sprinkle of shredded seaweed (optional, for garnish)
Cooking Instructions
Step 1
Wash all the vegetables thoroughly. Trim the stems from the mushrooms. Peel the zucchini and carrot if desired, and remove the core from the onion. Finely dice all the vegetables into small, bite-sized pieces. The smaller the dice, the more tender the porridge will be.
Step 2
In a bowl, combine the diced mushrooms with 1 tablespoon of sesame oil and a pinch of soy sauce. Gently mix to coat the mushrooms. Marinating the mushrooms beforehand helps to infuse them with flavor, enhancing the overall taste of the porridge.
Step 3
To make cooking more efficient, I find it helpful to prepare and measure all ingredients (vegetables, rice, seasonings) before I start. Since I’m not the fastest cook, having everything ready allows me to move through the steps smoothly and without feeling rushed. It’s a great tip for any beginner cook!
Step 4
Heat 1 tablespoon of sesame oil in a pot or pan over medium-low heat. Add the diced zucchini, carrot, and onion, and sauté until they become slightly translucent. Be careful not to overcook them; you want them tender but not mushy. Lightly sautéing brings out their natural sweetness.
Step 5
Add the marinated mushrooms to the pot with the sautéed vegetables. Continue to cook for another 1-2 minutes, until the mushrooms are slightly cooked and fragrant. Stirring everything together allows the flavors to meld beautifully.
Step 6
Pour in the 1/2 cup of water and add the 1.5 bowls of cold rice. Stir well with a spatula or spoon to break up the rice and prevent it from clumping. Bring the mixture to a boil over high heat, then stir constantly to prevent sticking.
Step 7
Once the porridge starts boiling, reduce the heat to low. Add the 1/2 tablespoon of soup soy sauce and a pinch of salt to season. It’s best to season with soup soy sauce first for umami, then adjust with salt as needed to achieve your desired taste. Feel free to adjust the seasoning to your preference.
Step 8
Let the porridge simmer over low heat until it reaches your desired thick and creamy consistency (about 5-10 minutes). Ladle the hot porridge into a serving bowl. Garnish with a sprinkle of sesame seeds and, if desired, some shredded seaweed. Your delicious and nutritious mushroom and vegetable porridge is now ready to be enjoyed! It’s especially comforting when served warm. ^^
