Soy Milk Congee

New take on a favorite Chinese staple.

2 cups unsweetened Chinese soy milk (not the Western type)

2 cups chicken broth

1 cup cooked white rice

1 carrot, finely diced

1 stalk celery, finely sliced

Some dried “wood ear” or black “cloud ear”, soaked in water and julienned

Salt and white pepper to season

Bring everything to a boil (uncovered or slightly open cover, soy milk tends to boil over easily if pot is covered), then simmer for 20 minutes or till carrots are tender.