Miso Mushroom Oat Porridge
Hi friends! Are you sometimes bored with your (same old) oatmeal?
Then you’ve got to try this creamy and savory Miso Mushroom Oat Porridge. It’s super hearty and can be an excellent breakfast idea.
Insanely easy to prepare with simple ingredients. Oats are a great source of carbs and I added green peas for the protein.
Miso imparts this delicious umami/savory flavor to this porridge. I also drizzled a liberal amount of chili oil to make it spicy (tastes awesome!)
Let’s go! 🙂
Miso Mushroom Oat Porridge
- 1.5 tablespoons olive oil
- 4 cloves garlic (finely chopped)
- 1 onion (finely chopped)
- 400 gm. (14 oz.) mushrooms (chopped)
- 2 cups green peas (fresh or frozen)
- 1 cup instant oats
- 2 cups water
- 1.5 tablespoons miso paste
- 1 cup hot water
- 1.5 tablespoons toasted sesame oil
- 1.5 tablespoons chili oil
- 1/2 cup finely chopped green onion
- Toasted sesame seeds (to garnish)
- Set a cooking pot over medium heat. Add olive oil.
- Once it's hot, add garlic + onion and stir-sauté for 2-3 minutes, or until they're translucent.
- Add mushrooms and stir-cook for 4-6 minutes, or until they're dark and reduced.
- Add salt + pepper and stir-cook for 1 minute. Then reserve around 3-4 tablespoons of mushrooms and set aside.
- Next, add green peas and stir-cook for 2-3 minutes.
- Then add instant oat + water and mix well. Cover the pot and let it cook for 4-5 minutes over low-medium heat, or until the oat is cooked and creamy.
- In the meantime, mix miso paste + hot water. Make sure the miso is dissolved.
- Once the oat is cooked, turn off the heat. Pour the miso water into the pot along with toasted sesame oil + chili oil + green onion. Mix well.
- And that's it. Savory miso mushroom oat porridge is ready! Transfer to serving bowl(s) and top it up with reserved mushrooms + toasted sesame seeds + chili oil + green onions. Enjoy!
- You can also use rolled oats (instead of instant oats), but you'll have to adjust the cooking time accordingly.
- You can also use multiple veggies like green beans, carrots, zucchini, broccoli, etc.
If you liked this recipe, check out this delicious Creamy Miso Mushroom Pasta I posted earlier.
If you like to support me and my work, check out my Indian Vegan Cookbook (and all my upcoming cookbooks) on Qookbooks.com, where I teach you how to make 64 delicious Indian plant-based recipes ranging from rice, dals, curries, breads, desserts, and more!
Thanks for stopping by! 🙂
Keywords: savory, miso, creamy, oatmeal, gluten-free vegan recipe, Japanese vegan recipe, chili oil recipes, one-pot lunch, one pot dinner ideas, delicious plant-based winter meals, hearty and spicy food recipe, how to make savory oatmeal, veganuary recipes
Amazing recipe! Beautiful blend of savory and spicy.
I sadly didn’t have any miso paste this morning, so substituted in Better than Bouillon seasoned veggie base and a splash of fish sauce for a little funk (sorry, not vegan!). I also used quick cook steel cut oats because I prefer their texture.
I absolutely loved this porridge. The flavors were spot on and the mushrooms added a great texture. Will def be making this again.
What a (surprisingly) delicious change from my usual oatmeal breakfast. I skipped chili oil during my first try, but added it later. So worth it.
I am always looking for new and creative ways to incorporate mushrooms into my meals, and this dish was a game-changer. I used veggie stock instead of water and it came out so good.
This recipe was a bit out of my comfort zone, but I’m glad I tried it. The flavors were complex and delicious. I was impressed by how the miso and mushrooms elevated the humble oats. I’ll be making this again as a healthy and tasty breakfast option.