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Miso ginger porridge with garlic kale and poached egg
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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
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.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.