You make miso happy.
The weather is definitely getting colder, and now all I want is a bowl of heart-warming comfort. Something tasty and nutritious to snuggle up with. Porridge is an all-time favourite of mine but plain, it can get a little repetitive. But given an Asian upgrade, this Miso porridge has now become my go to meal. It is extremely quick and easy to make, cheap and a great balanced meal. Miso porridge is perfect to kickstart your day as breakfast, a warming lunch or an easy dinner.
50g rice flakes (or oats)
200ml of unsweetened plant milk or water. I used almond milk, but coconut milk is also delicious.
1-2 tsp miso paste (depending on how strong you want your porridge).
5 chestnut mushrooms
1 clove garlic
1tbsp olive oil (if you are really enhancing the asian twist, why not try sesame seed oil)
Large handful of spinach
(you can always swap in cherry tomatoes, avocado, Asian greens…)
Tamari or soya sauce , chilli flakes, and salt and black pepper to taste.
Add the rice flakes and plant milk to a small heavy-bottomed pot and cook over a low heat. Cook until the liquid starts to be absorbed, then add the miso paste. Stir until the miso is completely dissolved, then taste and add a pinch of salt or more liquid, if needed.
While the porridge is cooking, finely slice the mushrooms and garlic. Place the oil in a saucepan over a medium-high heat and add the sliced mushrooms and garlic. Cook, stirring frequently, until the mushrooms are well-browned (around 10 minutes). Once the mushrooms are cooked, add in the spinach, and continue stirring. Once the spinach has wilted, remove from the heat.
When the porridge is almost ready, fry your egg. (You can always poach if preferred). Add oil to a saucepan on a high heat. Once the oil has heated crack the egg and cook for 2-4 minutes depending on how runny you want the yolk.
To make this dish vegan, simply omit the egg and replace with cherry tomatoes are another substitute.
Plate up the porridge into a bowl and top with a fry egg, the garlicky mushrooms and spinach, a generous splash of tamari, a pinch of chilli flakes and salt and peeper to taste.