Ingredients for 4 persons
- For the porridge
- 2 liters of vegetable broth – 2 tbsp of miso – 2 tbsp of roasted sesame oil
- 140g large rolled oats – 140g small rolled oats
- For garnish
- 250g fresh spinach – 4 carrots – ½ lemon – 1 sweet potato – sesame oil
- For the topping
- 1 tbsp sesame seeds – 2 tbsp peanuts – 2 tbsp fried onions – 1 tsp chili flakes – sesame oil
Preparation
Start with vegetables – cut the leeks and carrots into sections – sprinkle with sesame oil and ½ squeezed lemon, salt and pepper.
Cut the sweet potato into thin slices and drizzle with sesame oil.
Place in the oven for 20 to 25 minutes, stirring occasionally.
Prepare the topping : Crush the peanuts, roast them in a small pan – add the onions, sesame seeds and chilli flakes, drizzle with 1tsp of sesame oil and toast – set aside.
Prepare the porridge : Put the broth and miso in a saucepan – pour the flakes into the liquid – bring to the boil and cook for 20 to 25 minutes – add 1 tbsp of sesame oil.
While the porridge is cooking, toss the spinach in a little sesame oil. In a second pan, cook the egg with a little sesame oil.
Mount the plate : Pour the porridge into a nice deep plate – arrange the baked vegetables, egg and spinach nicely.
Sprinkle with topping and enjoy!!
The little extras of DLP
Use black sesame instead of blond sesame for a nice effect
Replace peanuts with cashews for sweetness
