Ruby White’s oolong, shiitake and miso congee
CONGEE
Soak the black fungus and dried shiitake in boiled water (just enough to cover) while you prep everything else.
Heat up a large pot (ideally non-stick) containing 2 tbsp of oil. Sweat ginger and spring onion until aromatic – you don’t want it to colour much.
Add in the cooked rice and stir around, followed by half the oolong tea. Add the miso.
Drain the black fungus and shiitake, adding the liquid to the congee. Roughly chop the
