I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. Congee, also commonly referred to as rice porridge. This version incorporates a lot of chopped spinach. A lot. Enough spinach that your body will notice.

Almond Pudding Recipe in 2 Hours

1) Crush a French Bread

Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly, drizzled with shoyu, and draped over the porridge. Sometimes I spike the whole situation with sriracha sauce, sometimes I don’t. I make this porridge in an Instant Pot.

2) Mix Eggs and Bread

Dropped three eggs in for nine minutes to get my perfectly cooked eggs. When I pulled them out, I stuck the first one in the glass, ran some water in, and shook it. The shell cracked a bit, but the egg didn’t really pop out. Still, the whole shell popped off, so it was relatively easy to peel. On the second egg, I shook longer and harder, added more water and shook again.

3) Add 3 Eggs and Mix

A good brothy noodle soup is great anytime of year, but it’s particularly good in the middle of winter. And you have options! Between the broth, the type of noodles, and whatever else you put in the bowl, the possibilities are nearly endless. Below you’ll find a collection of A+ noodle soups to try. There are interpretations of classics like pho and ramen, alongside seasonal ideas, and unique seasoning.