Flushing-Inspired Asian Fusion Savory Oatmeal
Porridge salé façon fusion asiatique, avec miso, champignons, bok choy et œuf mollet.
Ingredients
- 1 cup steel-cut oats
- 3 cups water
- 3 tablespoon olive oil
- 8 oz shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 cups baby bok choy, chopped
- 2 tablespoons white miso paste
- 1 tablespoon tahini
- 1 tablespoon tamari or soy sauce
- 4 soft-boiled eggs
- Toppings: sliced scallions, sesame seeds, nori flakes, chili oil
Instructions
- In a medium saucepan, bring water to a boil. Add steel-cut oats, reduce heat to low, and simmer for 20-25 minutes until creamy but still chewy.
- Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add garlic and ginger, cook for 30 seconds until fragrant. Add bok choy and cook until wilted, about 2 minutes.
- In a small bowl, whisk together miso paste, tahini, and tamari with 2 tablespoons of warm water to create a sauce.
- When oats are cooked, stir in the miso-tahini sauce.
- Divide oats between bowls, top with the mushroom-bok choy mixture and a soft-boiled egg.
- Garnish with scallions, sesame seeds, nori flakes, and a drizzle of chili oil.
Notes
- Prep time : 10 M
- Cook time : 25 M
- Total time : 35 M