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.
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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).
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.
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
Energy | 1,281kJ/ 306kcals |
|---|---|
Fat | 12.4g |
Saturated Fat | 2.5g |
Carbohydrates | 31.9g |
Sugars | 4.1g |
Fibre | 5.5g |
Protein | 13.9g |
Salt | 1.1g |
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