By Ebenezer Obiri
Rinse the rolled oats under cold water briefly and set aside.
In a saucepan, bring the vegetable broth to a gentle boil over medium heat.
Add the rolled oats to the broth and reduce the heat to a simmer. Cook for about 10-12 minutes, stirring occasionally until the oats are tender and the porridge is creamy.
Meanwhile, slice the fresh shiitake mushrooms. Heat sesame oil in a skillet over medium heat and sauté the mushrooms until they are golden brown and have released their moisture, about 5-7 minutes.
Cut the silken tofu into small cubes and set aside.
Finely chop the scallions for garnishing.
Once the oats are cooked, remove the saucepan from heat. Stir in the white miso paste until fully dissolved. Add the soy sauce and adjust seasoning with salt and pepper if needed.
Gently fold in the silken tofu cubes and sautéed shiitake mushrooms into the porridge.
Serve the miso oat porridge in bowls, garnish with chopped scallions and toasted sesame seeds if desired.
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This Breakfast Vegan Japanese-Inspired recipe is ready in 30 minutes and features Rolled oats, Vegetable broth, White miso paste and other delicious ingredients. Contains 360 calories total.
Rinse the rolled oats under cold water briefly and set aside.
In a saucepan, bring the vegetable broth to a gentle boil over medium heat.
Add the rolled oats to the broth and reduce the heat to a simmer. Cook for about 10-12 minutes, stirring occasionally until the oats are tender and the porridge is creamy.
Meanwhile, slice the fresh shiitake mushrooms. Heat sesame oil in a skillet over medium heat and sauté the mushrooms until they are golden brown and have released their moisture, about 5-7 minutes.
Cut the silken tofu into small cubes and set aside.
Finely chop the scallions for garnishing.
Once the oats are cooked, remove the saucepan from heat. Stir in the white miso paste until fully dissolved. Add the soy sauce and adjust seasoning with salt and pepper if needed.
Gently fold in the silken tofu cubes and sautéed shiitake mushrooms into the porridge.
Serve the miso oat porridge in bowls, garnish with chopped scallions and toasted sesame seeds if desired.
Calories per Serving: 360
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