| Owl Venice

Healing Greens Congee

Total Time: 1 hour + 15 minutes | Servings: 2 servings

with rice, bone broth, spinach, ginger, miso and cilantro topped with raw egg yolk, fresh cilantro, furikake and seared mushrooms

Healing Greens Congee Ingredients & Organic Chicken Bone Broth Elixir


  • ½ cup sushi rice
  • 4 cups chicken bone broth elixir
  • 2 tbsp ghee
  • 2 tbsp fresh ginger, finely chopped
  • 4 trumpet mushrooms
  • 2 cups enoki mushrooms
  • 1 tbsp avocado oil
  • 2 tbsp white miso paste
  • 2 tsp fish sauce
  • 4 cups baby spinach leaves
  • 2 cups fresh cilantro leaves
  • 2 egg yolks, optional
  • Garish: furikake + fresh chives


  1. Heat up a large saucepan over medium-high heat. Add in the ghee and the minced ginger. Sauté for 1-2 minutes. Pour in the rice and continue to sauté for 2-3 minutes.
  2. Then pour in the broth and bring to a boil. Reduce heat to a simmer and then cover and cook for about an hour and 10 minutes. Or until it begins to thicken.
  3. In a skillet, heat up the avocado oil. Add in the mushrooms and sauté for 5-6 minutes or until they are golden brown on all sides. Season with salt and pepper.
  4. Remove the rice from the stove. Add some of the warm broth to the miso paste so it becomes thinner in consistency. Then stir in the miso and fish sauce into the rice. Add in the spinach and cilantro, continue to stir until the leaves are all wilted.
  5. Serve the congee with the seared mushrooms, raw egg yolk, fresh chives and a sprinkle of furikake seasoning.
Making Greens Congee

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.