By Ebenezer Obiri
In a medium saucepan, heat the sesame oil over medium heat.
Add the sliced shiitake mushrooms to the pan and sauté until they begin to soften, about 3-4 minutes.
Pour in the vegetable broth and bring it to a gentle boil.
Add the rolled oats to the broth and stir well. Reduce the heat to low and let it simmer, stirring occasionally, until the oats are cooked and have absorbed most of the liquid, about 5-7 minutes.
In a small bowl, dissolve the miso paste in a bit of warm water to make a smooth paste. Stir this into the oatmeal once it's cooked.
Gently fold in the silken tofu, breaking it into small chunks.
Taste and adjust the seasoning with soy sauce or tamari if needed.
Serve hot, garnished with sliced scallions and a sprinkle of toasted sesame seeds.
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This Breakfast Vegan Savory Healthy recipe is ready in 20 minutes and features Rolled oats, Silken tofu, White miso paste and other delicious ingredients. Contains 410 calories total.
In a medium saucepan, heat the sesame oil over medium heat.
Add the sliced shiitake mushrooms to the pan and sauté until they begin to soften, about 3-4 minutes.
Pour in the vegetable broth and bring it to a gentle boil.
Add the rolled oats to the broth and stir well. Reduce the heat to low and let it simmer, stirring occasionally, until the oats are cooked and have absorbed most of the liquid, about 5-7 minutes.
In a small bowl, dissolve the miso paste in a bit of warm water to make a smooth paste. Stir this into the oatmeal once it's cooked.
Gently fold in the silken tofu, breaking it into small chunks.
Taste and adjust the seasoning with soy sauce or tamari if needed.
Serve hot, garnished with sliced scallions and a sprinkle of toasted sesame seeds.
Calories per Serving: 410
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