Miso ginger porridge with garlic kale and poached egg

Name: Miso ginger porridge with garlic kale and poached egg
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 350 ml fresh vegetable stock; 80 g jumbo oats; 1 tbsp brown rice miso paste; 1 tsp grated fresh root ginger; 1 tsp Vegetable oil; 1 crushed garlic clove; 50 g torn kale leaves; poached eggs; sriracha chilli sauce

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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Vegetarian

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

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