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Earl Grey & Miso Broth Congee with Beauty Sardines

Serves 4 Ingredients

1 teaspoon vegetable oil

2 cloves of garlic, thinly sliced

1-inch piece ginger, thinly sliced

Half a cup dried shiitake mushrooms (soak in hot water for 20 minutes in advance)

1 cup long-grain brown rice, rinsed (!) and drained

9 cups brewed earl grey tea

2 tb brown miso paste

Salt or soy sauce

Black pepper

1 tin PYSCIS Beauty Sardines

Spring onions (chopped)

Pickled red onions


  1. Heat the oil in a large pot over medium heat. Sauté the garlic and ginger until fragrant.

  2. Add the rice, tea, and miso paste and bring to a boil, then reduce the flame and let simmer (stirring occasionally to prevent the rice from sticking to the bottom) for about an hour.

  3. If a thicker consistency is desired, continue cooking, if a more soupy consistency is preferred, add more liquid.

  4. Season to taste with salt or soy sauce and pepper. Serve hot with the beauty sardines, garnishes, and condiments of your choice.

  5. Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.


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