Rinse the rice in cold water until the water is clear to remove the starch.
Cover the rice with water and soak for 20 minutes
Pour the rice and vegetable broth into a pot, bring to a boil, stir, then lower heat to medium and cover.
Simmer for 25 minutes.
Uncover and whisk the rice for a few minutes to break down any clumps.
Cook for another 20 minutes until you have a silky smooth porridge.
Prepare the spices & vegetables
Fry the ginger match sticks in the oil until they crisp. Add the garlic and stir.
If you are adding shiitake mushrooms, fry the slices with a little soy sauce until they are cooked and set aside.
Julienne the spinach or Swiss chard and set aside.
Pan-fry the tofu cubes in some oil until crisp. Splash some soy sauce at the end and set aside.
Prepare the toppings
Thinly slice the spring onions.
Chop the fresh cilantro.
Thinly slice the pickled carrots and or daikon.
Putting it together
Pour the rice porridge into individual bowls,
Top with fried ginger, garlic, spring onion slices, shiitake mushrooms, tofu cubes, sprinkle some pickled carrots or daikon.
Notes
If you are in a hurry and don't have time to crisp ginger and garlic, you can cook the rice with thin slices of ginger and sprinkle some store-bought fried shallots or fried garlic before serving.