By Ebenezer Obiri
Thinly slice the fresh shiitake mushrooms and chop the scallions, separating the white and green parts.
In a medium-sized pot, heat the sesame oil over medium heat. Add the sliced shiitake mushrooms and the white parts of the scallions. Sauté until the mushrooms are tender and slightly browned, about 5 minutes.
Add the rolled oats to the pot and stir briefly to coat with the oil and mushroom mixture.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.
While the oats are cooking, cut the silken tofu into small cubes.
In a small bowl, whisk the white miso paste with a small amount of hot broth to dissolve it. Add the dissolved miso and soy sauce to the pot. Stir well to combine.
Gently fold in the cubed silken tofu, being careful not to break it too much. Heat through for another 2-3 minutes.
Taste the porridge and season with salt and black pepper if needed. Remove from heat.
Serve the miso oat porridge in bowls, topped with the green parts of the scallions and a sprinkle of toasted sesame seeds.
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This Breakfast Vegan Comfort Food recipe is ready in 25 minutes and features Rolled oats, Vegetable broth, White miso paste and other delicious ingredients. Contains 350 calories total.
Thinly slice the fresh shiitake mushrooms and chop the scallions, separating the white and green parts.
In a medium-sized pot, heat the sesame oil over medium heat. Add the sliced shiitake mushrooms and the white parts of the scallions. Sauté until the mushrooms are tender and slightly browned, about 5 minutes.
Add the rolled oats to the pot and stir briefly to coat with the oil and mushroom mixture.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.
While the oats are cooking, cut the silken tofu into small cubes.
In a small bowl, whisk the white miso paste with a small amount of hot broth to dissolve it. Add the dissolved miso and soy sauce to the pot. Stir well to combine.
Gently fold in the cubed silken tofu, being careful not to break it too much. Heat through for another 2-3 minutes.
Taste the porridge and season with salt and black pepper if needed. Remove from heat.
Serve the miso oat porridge in bowls, topped with the green parts of the scallions and a sprinkle of toasted sesame seeds.
Calories per Serving: 350
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