15/05/2026
Lately we’ve been seeing so much Traditional Chinese Medicine wisdom shared around postpartum nourishment and honestly, we can’t get enough of it.🙌
In many TCM practices, warm, slow-cooked meals like congee, are considered a staple during the “40 days” postpartum, a time centred around rest, recovery and replenishment. Often made with broth, ginger and other deeply nourishing ingredients, congee is loved for being hydrating, easy to digest and gentle on tired bodies.
This version by also includes , made with brewer’s yeast, traditionally loved for its nourishing properties and support of milk supply.
The kind of meal that feels like care in a bowl. 🤍 A beautiful one to drop to a new mumma or make ahead and freeze for your own postpartum season.
Here’s how:
Mushroom and Oomite Congee
For the mushrooms:
1 tbsp mirin
2 tbsp
1 tbsp maple syrup
1 tbsp sesame oil
1 cup mixed mushrooms, sliced (shiitake + swiss brown)
For the congee:
1 tbsp sesame oil
4 spring onions, sliced
1cm piece ginger, finely grated
2 garlic cloves, finely grated
1 cup mixed mushrooms, grated
1 cup white rice
2 cups chicken bone broth
4 cups filtered water
1 tbsp
Salt + pepper
To serve:
Soft boiled egg, spring onion, sesame seeds, chilli oil
Method:
Combine marinade ingredients in a bowl. Mix through mushrooms and set aside in the fridge.
Heat sesame oil in a large pot. Sauté spring onions, ginger, garlic and grated mushrooms over medium heat for 10 mins.
Add rice, bone broth and water. Bring to the boil, then cover and reduce to low heat for around 50 mins, stirring regularly.
Once soft and porridge-like, stir through the Oomite.
Fry marinated mushrooms in a hot pan for 5 mins. Divide congee between bowls and top with mushrooms, soft boiled egg, spring onion, sesame seeds and chilli oil.
