By Ebenezer Obiri
Heat the sesame oil in a medium saucepan over medium heat.
Add the sliced shiitake mushrooms and sauté for 3-4 minutes until they begin to soften.
Pour in the low-sodium vegetable broth and bring the mixture to a gentle boil.
Stir in the white miso paste until fully dissolved.
Add the rolled oats and reduce the heat to low. Simmer for about 10-12 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are cooked to your desired texture.
Gently fold in the silken tofu, breaking it up slightly with a spoon. Allow it to heat through for 2-3 minutes.
Season the porridge with salt, black pepper, and soy sauce or tamari (if using), adjusting to taste.
Serve the savory porridge in bowls, garnished with sliced scallions and toasted sesame seeds.
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This Breakfast Vegan Savory Porridge recipe is ready in 25 minutes and features Rolled oats, Silken tofu, White miso paste and other delicious ingredients. Contains 340 calories total.
Heat the sesame oil in a medium saucepan over medium heat.
Add the sliced shiitake mushrooms and sauté for 3-4 minutes until they begin to soften.
Pour in the low-sodium vegetable broth and bring the mixture to a gentle boil.
Stir in the white miso paste until fully dissolved.
Add the rolled oats and reduce the heat to low. Simmer for about 10-12 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are cooked to your desired texture.
Gently fold in the silken tofu, breaking it up slightly with a spoon. Allow it to heat through for 2-3 minutes.
Season the porridge with salt, black pepper, and soy sauce or tamari (if using), adjusting to taste.
Serve the savory porridge in bowls, garnished with sliced scallions and toasted sesame seeds.
Calories per Serving: 340
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