@hotsoup
Used vegetable broth with diced mushrooms and a diced shallot as the base, then added sardines halfway through to add a little funk, along with black pepper, white pepper and sichuan peppercorns. Added green onions and fresh chopped basil right at the end. Topped with tofu, sesame oil, more sichuan pepper and some chili crisp.

I used the 16:1 ratio of broth to broken rice that's used in cantonese-style congee. That turned out a little bit thin for my taste, but everything else about it is wonderful