By Ebenezer Obiri
In a medium-sized saucepan, heat 1 tablespoon of sesame oil over medium heat.
Add the sliced shiitake mushrooms to the pan and sauté until they are golden brown and soft, approximately 5 minutes.
Pour in 600 ml of vegetable broth and bring to a simmer.
Add 80 g of rolled oats to the simmering broth.
Stir in 2 tablespoons of white miso paste until fully dissolved.
Simmer the mixture on low heat for 10-12 minutes, or until the oats are tender and have absorbed most of the liquid, stirring occasionally.
While the oats are cooking, cut 200 g of silken tofu into small cubes and slice the scallions thinly.
Once the oats are cooked, gently fold in the tofu cubes and add 1 teaspoon of soy sauce. Cook for another 2-3 minutes.
Remove the pan from heat and serve the porridge into bowls.
Garnish each bowl with sliced scallions and toasted sesame seeds.
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This Vegetarian Breakfast Asian Comfort Food recipe is ready in 30 minutes and features Rolled oats, Vegetable broth, White miso paste and other delicious ingredients. Contains 300 calories total.
In a medium-sized saucepan, heat 1 tablespoon of sesame oil over medium heat.
Add the sliced shiitake mushrooms to the pan and sauté until they are golden brown and soft, approximately 5 minutes.
Pour in 600 ml of vegetable broth and bring to a simmer.
Add 80 g of rolled oats to the simmering broth.
Stir in 2 tablespoons of white miso paste until fully dissolved.
Simmer the mixture on low heat for 10-12 minutes, or until the oats are tender and have absorbed most of the liquid, stirring occasionally.
While the oats are cooking, cut 200 g of silken tofu into small cubes and slice the scallions thinly.
Once the oats are cooked, gently fold in the tofu cubes and add 1 teaspoon of soy sauce. Cook for another 2-3 minutes.
Remove the pan from heat and serve the porridge into bowls.
Garnish each bowl with sliced scallions and toasted sesame seeds.
Calories per Serving: 300
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