About this recipe:Miso soup is eaten for breakfast in Japan so I thought why not add oats instead of tofu to create a nutritious savoury porridge.
40g porridge oats
1 teaspoon miso paste, or to taste
10g fresh spinach leaves, or to taste
10 walnut halves
2 tablespoons chopped roasted seaweed, or to taste
1/2 avocado - peeled, pitted, and cubed
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Method Prep:5min › Cook:10min › Ready in:15min
Bring water to the 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 porridge is desired consistency, about 5 minutes.