Congee with miso, daikon and a tofu crumble topping

Finely chop five pieces of garlic and one onion.

Peel and finely chop about 200 grams of daikon radish; rinse and drain one cup of long grain rice.

Stock pot on medium heat with two tablespoons of avocado oil; saute the onion and garlic 8 to 10 minutes.

Add the rice and saute a few minutes until it smells toasty.

Turn the heat to medium high, add two cups of water and two generous tablespoons of miso paste.

Stir until most of the water has evaporated, then add two cups of water and stir.

When the porridge thickens again add two cups of water and keep stirring, taking the pot off the heat to stir if the boil is too aggressive; as the water evaporates the rice keeps breaking down. Add another two cups of water.

Add 150 grams of shimeji mushrooms and one cup of water, stir and cook another four to five minutes.

Lid on the congee and set aside; it stays very hot.

Pat about 200 grams of extra-firm tofu dry and mash it into a crumble with a fork.

Non-stick pan on medium, toast the peanuts a couple of minutes, add two tablespoons of white sesame seeds and toast another minute; set aside.

Same pan on medium with a drizzle of avocado oil, saute the tofu crumble three to four minutes, add one tablespoon soy sauce and one tablespoon dark soy sauce and saute another two to three minutes.

Combine the tofu with the peanuts; finely chop a few sticks of green onion and thinly slice fresh ginger.

Plate the congee generously and garnish with the ginger, tofu crumble and peanuts, green onions, a dash of soy sauce if desired, and chili oil.

It can be made ahead with the toppings kept separate, then warmed and topped when ready to eat.