The perfect vegan breakfast porridge that’s very very close to my heart! Stick to the porridge recipe and use your favorite toppings such as chopped kimchi, chili oil, hot sauce, pea shoots, fried egg, the list is endless indeed.

Ingredients (serves 2)
Porridge
15 g ginger, finely chopped
8 scallions, finely chopped
4 large garlic cloves, finely chopped
1 Thai green chile, finely chopped
80g old fashioned oats (do not sub with quick cooking oats)
4 tbsp sunflower oil
160 ml hot water
1/2 tsp fine sea salt
2 baby bok choy, separated (sub choy sum)

Umami Mix
1 tbsp lemon juice
1 tbsp dark Soy (sub Tamari)
1 tbsp Shaoxing Cooking Wine (substitute with 1/2 tbsp Mirin and increase lemon juice quantity to 2 tsp)
1 tbsp White Miso

Topping
1 breakfast radish, thinly sliced
1 Persian cucumber, thinly sliced
1/4 tsp granulated sugar
2 tbsp rice wine vinegar
2 Ramen eggs, with jammy yolks (optional)
Toasted sesame oil, for drizzling
1 tbsp Furikake (sub toasted sesame seeds)
1 tsp shichimi togarashi (sub chile flakes)

Directions
🥣 In a small bowl combine radish, cucumbers, sugar & vinegar. Let it pickle for 20 mins. In a cup, combine umami ingredients & keep aside

🥣 Heat up oil in a deep bottomed pan - once sizzling, add chile, ginger, garlic & scallions. On low heat, fry for 6 mins (until lightly golden); then add oats & fry for 2-3 mins (stirring continuously)

🥣 Add water, season with salt & bring it to boil. Then reduce heat, cover & let it simmer for 15 mins. After 15 min mark, add 2/3 umami mix into porridge. Give it a good mix & let it simmer uncovered for 10 more mins

🥣 While the porridge is cooking; heat up 1 tsp sunflower oil in a small pan, add bok choys followed by 1/3 umami mix. Give it a good toss & cook on high heat for 3-4 mins

🥣 Divide the porridge into two bowls, top it with equal amounts of bok choy & pickled radish & cucumbers. Garnish with a ramen egg, furikake, shichimi & drizzle some toasted sesame oil

Recipes

Umami Oats