You might have noticed that I like all things savoury. Including my porridge – oh yes. If you’re sceptic about it then you have no idea what you are missing.
I don’t remember exactly how I came around to creating this recipe. You’ll find a lot of posts on my instagram with various variations of it, and kind of the history of how it all started if you search through my older posts.
I’m pretty sure that I got the inspiration for it from Mandy Lee, aka @ladyandpups and her incredible cookbook, ‘The Art of Escapism Cooking’. Certainly using mushroom powder came from there.
This particular combination is just mind blowing. It is full of umami that comes from the mushroom powder, and takes 15 min to put together (it might take you longer the first time you make it, but if my boyfriend could do it in 20 then you have nothing to worry about 😂).
The beaten egg whites makes the porridge light and fluffy, and the poached egg on top really brings it all together so that it all melts in your mouth.
I sometimes top it with sliced avocado if I’m really hungry, which goes great with it too. But I don’t feel like it needs it, it’s perfect just as it is.
Still skeptic..? You simply have to take my word for it and try it. You’ll thank me later!
Tip: don’t stress if you can’t find mushroom powder – I just take whole dried shiitake and grind them myself using a pestle and mortar of a spice grinder.
Time: 15 – 20 min
300 ml milk
2 teaspoons butter
2 tablespoons white or yellow miso paste
1 tsp shiitake mushroom powder
100 g fine oat flakes
2 teaspoons fish sauce
2 egg whites
Chopped scallion, sesame seeds and soy sauce for topping
Smoky chille sauce
Start by: bringing a large pot of water to a boil, and prepare everything you need for the poached eggs (vinegar if using, a slotted spoon to take them out, and a plate covered with kitchen paper – you can use my method for poaching eggs if you like)
Meanwhile: In a small sauce pan and on medium-low heat, heat 300 ml milk and 2 tsp butter and let the butter melt.
Add 2 tbsp miso paste and mix until smooth.
Once the miso is fully incorporated and there are no chunks, mix in 1 tsp of shiitake mushroom powder.
Add 100 g fine oat flakes and cook until very soft, for 3-5 min, while constantly whisking. You know it’s ready when you can’t tell the single grains apart.
While the porridge is coming together, poach 2 eggs. If you’re not sure how, you can use my method.
Meanwhile, beat 2 egg whites with an electric mixer until fluffy. You know they’re ready when the egg-whites are fluffy and form ‘peaks’ that stand on their own and don’t move when you take the whisk out.
(You can skip this step if you like, the porridge will still be as delicious. But this will take it to the next level by making it extra airy and fluffy. It’s also a great way to use up leftover egg-whites!)
Once your porridge is ready, add 2 tsp fish sauce and mix well.
(The fish sauce here serves instead of salt. You might be tempted to use salt instead, but trust me on this – fish sauce 🙌)
Now, slowly fold in the egg whites until fully incorporated and there are no big chunks visible. Don’t over mix! It will go flat if you mix it too much.
Serve: transfer the porridge into bowls, top with the poached egg, chopped scallions, sesame seeds and a splash of soy sauce.
I always top it with some kind of smokey chille sauce, like this Armadillo Chipotle Hot Sauce from Pfefferhaus 💛 Or The Ultimate Chili Oil – from Mandy Lee’s cookbook ‘The Art of Escapism Cooking’. It’s not a must but it adds so much!
You can also top it with sliced avocado, which I do sometimes, but as I mentioned – it’s just perfect without it too.