Miso Oatmeal Bowl
Lagret i 18 måneder i cedertræstønder.
Recipe Summary Miso Oatmeal Bowl
A Japanese visitor said miso soup is a classic breakfast soup and I thought why not add oatmeal instead of tofu. Now it's a must each morning for me and much more satisfying than a green smoothie or sweet oatmeal!Ingredients | Barley Miso Singapore1 cup water½ cup rolled oats1 teaspoon miso paste, or to taste¼ cup fresh spinach, or to taste10 walnut halves2 tablespoons chopped roasted seaweed, or to taste (Optional)½ avocado - peeled, pitted, and cubedDirectionsBring water to a boil in a saucepan; add oats and miso paste. Cook for about 1 minute. Add spinach, walnuts, and seaweed to oat mixture; cook, stirring occasionally, until oatmeal is desired consistency, about 5 minutes.Pour oatmeal into a bowl and top with avocado.I always use organic red miso paste, but you can use any miso paste available at most Asian markets or Whole Foods(R). You may even add a bit of tofu just before serving for added protein.Info | Barley Miso Singaporeprep: 5 mins cook: 10 mins total: 15 mins Servings: 1 Yield: 1 serving
TAG : Miso Oatmeal BowlBreakfast and Brunch, Cereals, Oatmeal Recipes,
