zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Miso ginger porridge with garlic kale and poached egg

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Home
    • Recipes
    • m
    • Miso ginger porridge with garlic kale and poached egg

    Miso ginger porridge with garlic kale and poached egg

    • Vegetarian
    • Preparation time: 0 minutes
    • Cooking time: 20 minutes
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    350ml fresh vegetable stock
    80g jumbo oats 
    1 tbsp brown rice miso paste
    1 tsp grated fresh root ginger
    1 tsp vegetable oil
    1 crushed garlic clove
    50g torn kale leaves
    poached eggs
    sriracha chilli sauce

    Method

    1. Bring 350ml fresh vegetable stock to a simmer in a medium pan, add 80g jumbo oats and cook over a low heat until they begin to soften (about 2-3 minutes). Stir in 1 tbsp brown rice miso paste and 1 tsp grated fresh root ginger, and cook until the oats are soft and to your desired consistency (about 5 minutes – we like it a little thicker than sweet porridge).

    2. Meanwhile, in a separate frying pan, heat 1 tsp vegetable oil and sauté 1 crushed garlic clove and 50g torn kale leaves over a low heat for 3 minutes.

    3. Divide the porridge between 2 bowls, seasoning if liked. Top each with the kale, a poached egg and a drizzle of sriracha chilli sauce, if liked.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary