Fully loaded congee

The congee itself is 1:7 rice and water. I used 1/2 jasmine rice and 1/2 Japanese sweet glutinous rice because I like a thick congee porridge.

Added some light color soy sauce, better than bouillon vegetable flavor, aburaage (silken tofu I think would also be good instead but I needed to use this up), shiitake mushrooms, beech mushrooms, a little bit of shallot oil, chunks of fresh ginger, garlic cloves smashed and tossed in without chopping, and some vegan fish sauce if you have it or MSG if you like it.

For toppings I added seasoned beech mushrooms, spinach, a vegan cha lua sausage from a local Vietnamese spot, some vegan jerky topping from the same store, shelled edamame and sesame seeds.