Miso Oat Porridge

Miso Oat Porridge Recipe

I made this for breakfast, prior to a drive from San Francisco to Los Angeles last week, and kept thinking, if I owned a restaurant, it would serve brunch, and this would be the first thing on the menu. It's a simple bowl of toasted rolled oats finished with a bit of miso, then topped with a load of minced chives, walnuts, baby radishes, and a thread of cream. LA was a lot of fun - not too hot, plenty of sunshine, a beautiful sunset wedding. Our hotel was near the central library in downtown, which had an incredible cookbook section to browse. I'm already looking forward to going back. A few snapshots & finds...

Miso Oat Porridge Recipe
Miso Oat Porridge Recipe
Miso Oat Porridge Recipe
Miso Oat Porridge Recipe
Miso Oat Porridge Recipe

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Miso Oat Porridge

Play around with the miso you use here. I used a light white miso. That said, some misos are stronger and saltier than others, simply add miso until the oats are to your liking. The miso acts as the seasoning, no additional salt is needed.

1 tablespoon unsalted butter
1 1/2 cups / 5 oz / 140 g rolled oats
3 cups / 700 ml water
1 tablespoon miso, or to taste

toppings: lots of toasted walnuts, minced chives, shaved radishes, cream or creme fraiche

Melt the butter in a medium saucepan, stir in the oats, and patiently cook until the oats get well-toasted and fragrant. Stir in the water, and simmer until absorbed. Remove from heat. Place the miso in a separate bowl, and scoop a few big spoonfuls of the oats. Stir well, and then gently, but thoroughly fold this miso back into main pot of oats. Taste, and adjust with more miso, until it is to your liking.

Serve topped with lots(!) of minced chives, radishes, walnuts, and a good drizzle of cream. Make sure it's properly seasoned/salted and all the flavors will come together.

Serves 4.

Prep time: 2 minutes - Cook time: 7 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • I've made a few savory oats before, but never with miso....Can't wait to try this!

    dc
  • I'm SO intrigued! I've never even thought about a savory oatmeal. And I love your LA photos and cute turquoise shoes. Happy summer-time!

    Becky
  • I love this variation on oatmeal. Too often we end up loading our breakfasts up with sweet toppings. Adding the mineral rich miso is brilliant and is awesome for helping stabilize that morning blood sugar.

    Meghan Telpner
  • I just love the shoes in your photographs - they look amazingly comfortable!!

    Heather
  • Love this idea - it's very like skirlie, a Scottish favourite, which I make often. I'm imagining that the miso and textured toppings would give that bit of oomph that it needs

    Sophie
  • I love this savoury version of oats! My savoury version is usually Indian style: popped brown mustard seeds, cilantro, chili and then top the oats with yogurt. Definitely going to throw this in to the mix. Thanks for the inspiration! Oh yeah and I love the idea of you having your own restaurant. I'd fly to SF from Toronto just to visit your restaurant!

    HS: oh! love the idea of cilantro and mustard seeds. Sounds amazing Shilpa.

    shilpa
  • Very healthy breakfast. I should give it a try. Beautiful pictures!

    Liria
  • I've been doing porridge with miso for a while now and just love it. I often add tahini, and sometimes honey to round it all out.

    Love this idea too - thanks JB.

    JB
  • I've made something similar, but leaving it out on the counter overnight - it ferments slightly and gets an amasake-type flavor. So simple and lovely.

    Goldberry
  • You know, it is rare that I see a dish that blows my mind, that I have no connection whatsoever to, that I could never in a million years think of, that I can barely image the flavour of. This is it! Sounds amazing and I will try it!

    Luis
  • You should absolutely have your own restaurant! And I would order this miso oat porridge straight off. Sounds like a delicious and unusual way to start off the day.

    Monica
  • What a wonderfully simple yet beautiful brunch recipe. I've been toying with the idea of savoury oats for a while now and this certainly piques my attention. Do you think this dish would work with overnight oats? Thank you so much for continually sharing such understated yet elegant dishes. R xx

    HS: Rebecca, it will absolutely work with overnight oats!

    Rebecca Jane
  • Simple and wholesome! I don't cook oats very often but this looks like an intriguing savoury breakfast.

    leaf (the indolent cook)
  • Savoury oats?! Consider my mind blown. I love all the toppings and flavours. And I would fully support a brunch-only single menu restaurant (they're my favourite). Beautiful!

    Harriet
  • Glad you had a nice time in SoCal. It was gorgeous here last weekend and not too hot, at all. Great porridge. Even better shoes. Love those green ballet flats!

    Averie @ Averie Cooks
  • Simply beautiful...in concept and execution...would that Life was the very same.

    Barclay Ross
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