Shio Ramen Congee

Shio Ramen Congee

 

At Acid League, we pride ourselves on our love of adventure and experimentation. We’re known to tinker with ingredients, mix flavors that “shouldn’t” be combined, and randomly happen upon creations that we later realize we can’t live without. 


It’s in this spirit that most of these recipes were concocted—guided by imagination over exact measurement. Our goal is to inspire home cooks to do the same, and we hope readers use these recipes as a starting point instead of a precise rulebook to be followed. 


Have fun and enjoy culinarily coloring outside the lines!

Using Shio Ramen Broth Concentrate.

Leftover rice and a little broth concentrate is all you need to make an ultra-satisfying bowl of congee. You can top it with whatever’s handy—we went with beef bulgogi, seared chow sum, king oyster mushrooms and shiitakes, a jammy ramen egg, peanuts, ginger-scallion sauce, and a drop of our liquid Kimchi.


Shio Ramen Congee

Ingredients

2 cups

Leftover cooked rice

3/4 cups

Water

2 tbsp

Acid League Shio Ramen Broth Concentrate


Method

  1. Mix cooked rice and water together over medium heat until you reach the desired consistency (add more water is necessary).
  2. Once rice porridge is bubbling hot, add in Shio Ramen Broth Concentrate and mix. Add salt to taste.
  3. Top with any proteins, vegetables or garnishes your heart desires.

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