Umami Porridge

This one is an extremely savoury oatmeal, getting its richness from condiments used in the (South-)East Asian cuisine, such as soy sauce and miso paste.

1. Sauté and cook mushrooms to create a broth.
2. Add oats.
3. Add condiments & aromatics.
4. Top with mushrooms, scallion and sesame oil.

Notes & Substitutions

• Use any mushrooms you have (when using dried ones, skip the sautéing)
• Don’t skip the sugar, it is essential for balancing out the flavours.
• You can also add chilli oil, if you want to start your day with a kick
• Optionally, add some MSG for even more umami.
• I like to keep this porridge a bit “soupy”, but if you want a thicker consistency, reduce the amount of water.

Umami Porridge

This is the most savoury oatmeal out there. Oats cooked in a rich, Asian-inspired broth.

Rezept drucken Pin Recipe

Vorbereitungszeit 2 Minuten Min.

Zubereitungszeit 28 Minuten Min.

Gesamtzeit 30 Minuten Min.

Portionen: 1

Gericht: Breakfast, Oatmeal

Küche: Own Creation

Ingredients Method Notes

Zutaten

  

• 100 g mushrooms *
• 400 ml water
• 75 g oats
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon miso paste or 1 tablespoon MSG
• 1 tablespoon (rock) sugar
• 1 garlic clove
• 1 teaspoon ginger
• 1 tablespoon sesame oil
• 1 tablespoon scallion slices for garnish

Method

 

1. In a pot, sauté the mushrooms for 5 minutes on medium-high heat. After, reserve one tablespoon for topping and fill the pot with the water. Bring to a boil and let it simmer for 10 minutes on medium heat.
2. Reduce the heat to medium-low, add oatmeal and cook for 5 minutes (until it slightly thickens).
3. Add the soy sauce, rice vinegar, sugar and grate in the garlic and ginger. Stir and let it cook until it reaches your desired consistency (5-8 minutes). Turn off the heat and stir in the miso paste.
4. Add the oatmeal to a bowl, add the reserved mushrooms, pour over the sesame oil and garnish with the scallion.

Notizen

• When you are using dried mushrooms, skip the sautéing.