Nourishing Mushroom & Seaweed Congee Bowl

Nourishing Mushroom & Seaweed Congee Bowl

We are so lucky to have the INCREDIBLE Los Angeles Ayurvedic doula and chef and mama, Eliza Heath, share one of her favorite recipes for postpartum with us....

The reason why we LOVE this recipe: it has everything a new mama needs. The warmth from ginger and garlic supports postpartum healing, while its rich mineral content and hydrating properties provide essential nourishment. Packed with protein to energize the body and aid in rebuilding, it’s also easily digestible, ensuring it doesn’t draw energy away from your vital reserves—allowing your body to focus fully on healing. 

Nourishing Mushroom & Seaweed Congee Bowl

Ingredients (Serves 2-3)

Congee Base:

  • 1/2 cup white rice (jasmine or basmati)

  • 6 cups water or bone broth (for extra nourishment)

  • 1/2 cup mushrooms (shiitake, maitake, or your favorite variety), thinly sliced

  • 1 sheet dried seaweed (nori or kombu), torn into pieces

  • 1 tsp fresh ginger, finely grated

  • 1 garlic clove, minced

  • 1 tbsp sesame oil or ghee

Toppings:

  • 6-minute soft-boiled eggs (1-2 per serving)

  • 2-3 tbsp sunflower seeds (toasted for extra flavor)

  • Fresh herbs (cilantro, or parsley)

  • A drizzle of tamari or coconut aminos (optional for flavor)

  • A sprinkle of sesame seeds

     

  • Instructions

    • Prepare the Congee Base:

      • Rinse the rice until the water runs clear.

      • In a large pot, bring water or broth to a boil. Add the rice, mushrooms, seaweed, ginger, garlic, and sesame oil or ghee.

    •  

      Simmer:

      • Reduce heat to low and let the mixture simmer uncovered, stirring occasionally to prevent sticking. Cook for 45-60 minutes until the rice breaks down and reaches a porridge-like consistency. Add more liquid if needed to achieve your desired texture.

         

        Prepare the Toppings:

        • While the congee is cooking, boil water for the eggs. Gently lower eggs into the water and boil for 6 minutes. Transfer to an ice bath, peel, and set aside.

        • Toast sunflower seeds in a dry skillet over medium heat until lightly golden, if desired.

        • Assemble:

          • Ladle the congee into bowls. Top with halved soft-boiled eggs, toasted sunflower seeds, fresh herbs, and a drizzle of tamari or coconut aminos. Add sesame seeds if using.

            Serve Warm:

            • Enjoy this comforting, protein-packed bowl with a moment of gratitude for your healing journey.

             

           

         

       

 

If you would like to connect with Eliza, here is a link to her website:

https://matameansmother.com

And follow her on Instagram for more recipes and more mama love + wisdom:

 https://www.instagram.com/matameansmother/

 

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