Nutritious Shrimp, Zucchini, Carrot, and Mushroom Porridge
Simmered to Perfection: A Flavorful Shrimp Porridge Rich in Umami
When children are sick and their digestive system weakens, it’s hard for them to eat. To help my child, who was experiencing reflux due to coughing fits from a cold, I decided to make a nutritious porridge packed with vegetables. This recipe is designed to be easily digestible and full of flavor, perfect for little ones needing comfort and nourishment.
Porridge Ingredients- 1 bowl soaked rice
- 5-6 prepared shrimp
- 1 shiitake mushroom
- A small amount of carrot
- A small amount of zucchini
Seasoning & Broth- 2 Tbsp sesame oil
- 600ml broth (vegetable or anchovy-kelp broth)
- 1/2 Tbsp salted fermented shrimp or salt (for seasoning)
- 1/2 Tbsp soy sauce for soup (for added depth)
- 2 Tbsp sesame oil
- 600ml broth (vegetable or anchovy-kelp broth)
- 1/2 Tbsp salted fermented shrimp or salt (for seasoning)
- 1/2 Tbsp soy sauce for soup (for added depth)
Cooking Instructions
Step 1
Prepare 1 bowl of soaked rice, which forms the base of our porridge. Soaked rice helps the grains break down easily, resulting in a wonderfully smooth texture.
Step 2
Next, let’s prepare the other vegetables. Finely dice the zucchini and carrot. If you have chives or onion on hand, feel free to add them as well for extra flavor.
Step 3
If you’re using dried shiitake mushrooms, rehydrate them by soaking in warm water until tender. Don’t discard the soaking liquid! Mix it with your broth to infuse a subtle mushroom aroma and deeper flavor. (Tip: It’s convenient to prepare a large batch of anchovy-kelp broth and store it in the refrigerator for up to 4-5 days. You can then use it whenever you cook.)
Step 4
Now, let’s stir-fry the ingredients. In a pot that’s easy to stir in one direction, heat 2 tablespoons of sesame oil. Add the soaked rice, diced vegetables (zucchini, carrot), and the prepared shrimp. Stir-fry over medium-low heat until the rice grains turn white. Stir-frying the rice beforehand adds a nutty flavor and helps the porridge break down nicely.
Step 5
Once the rice is well stir-fried, pour in the 600ml of prepared broth. Bring it to a simmer over medium heat. Once it boils, reduce the heat slightly and add 1/2 tablespoon of soy sauce for soup to enhance the umami.
Step 6
Let’s season the porridge. Start with 1/2 tablespoon of salted fermented shrimp. Using salted fermented shrimp provides a richer, more complex umami flavor compared to plain salt. If you don’t have salted fermented shrimp, you can use salt instead. This amount of seasoning will make it pleasantly mild, suitable even for baby food. For adults, feel free to adjust the seasoning to your preference.
Step 7
Now it’s time to let the porridge simmer gently. To prevent sticking, stir continuously in one direction, scraping the bottom of the pot with a spatula. Keep the heat on medium-low, and let it cook slowly until the rice grains are thoroughly tender and broken down. This gentle simmering is key to a smooth porridge.
Step 8
When the porridge has thickened and the rice grains appear well-cooked and soft, it’s almost ready. Taste it and check if the rice is cooked through. Once satisfied, turn off the heat. Your delicious and comforting shrimp and vegetable porridge is complete!
