Savoury miso porridge with greens

Method

1. Put the oats in a pan with 550 ml of water and set over a medium heat. Bring to a gentle bubble, then cook on a low heat for 5 minutes, stirring often, until thick and creamy.
2. While it cooks, pull the kale leaves from their tough stalks and shred them. Slice the spring onions.
3. Warm the sesame oil in a frying pan over a medium-high heat. Add the kale and the edamame, straight from the freezer, and cook for 3 to 4 minutes, stirring, until the kale is dark and wilted and the beans are hot through.
4. Take the porridge off the heat. Loosen the miso with 2 tablespoons of hot water from the kettle and stir it in. Miso keeps more of its flavour if it does not boil.
5. Spoon into two bowls and top with the greens, the spring onion and the sesame seeds.

Tip Add the miso off the heat to keep its flavour. Any soft white or yellow miso works well, while red is stronger, so use a little less.

Photo made with AI.

From Nosha · nosha.app