Avocado, miso and seaweed savoury porridge

Avocado, miso and seaweed savoury porridge

Save this recipe

1 person made this

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.

Nancy Williamson

Serves: 1 

  • 240ml water
  • 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

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. 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.
  2. Spoon porridge into a bowl and top with avocado.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate