My Vegetarian Congee Recipe, the Perfect Cold Season Soup

dried shiitake mushrooms

short-grain or glutinous rice ((which is gluten-free, by the way))

vegetable broth

to 8 cups hot water

2-inch knob of ginger (peeled and diced)

large carrot (peeled and finely diced)

small head of bok choy (chopped)

salt ((more to taste))

whole green onion (finely chopped, for garnish)

sauteed garlic (for garnish)