Miso ginger porridge with garlic kale and poached egg
Waitrose and Partners

Miso ginger porridge with garlic kale and poached egg

This twist on a breakfast porridge is given a deep flavour by the brown miso paste and vegetable stock. It is topped with garlic fried kale, a poached egg and spicy sriracha.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseBreakfast
  • Prepare-
  • Cook20 mins
  • Total time20 mins

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  • 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


  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.


Typical values per serving when made using specific products in recipe


1,281kJ/ 306kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating