Yes, yes, yes - I know it is now Wednesday morning... better late than never, right? Yesterday I started the eCourse at GNOWFGLINS (Wardeh rocks!), and this morning I was having fun reading through the Tuesday Twister Blog Carnival on her site. After eating my most delicious miso porridge this morning, I decided to jump in!
Here is all that is left of my miso porridge:
It was warm and creamy and earthy and oh-so-delicious on this cold, rainy, morning! Sorry I didn't take any "before" pictures, but I was half asleep and rather hungry this morning. In fact, I think my recipe was supposed to be for two servings, but I gobbled it up all by myself!
Last night I put 1/2 cup of old-fashioned rolled oats (steel cut oats would be perfect for this recipe, but I didn't have any on hand) and 1 cup of filtered water into a small saucepan. I cooked it for a couple of minutes until all the water was absorbed by the oats. Then I removed the pan from the heat and let it all cool down. Once cool (maybe 15-20 minutes or so?), I mixed in 1 Tablespoon of mellow white miso paste, put the lid on the pan, and left it to sit overnight. (edited to add: be sure to really cook the water & oats well so that the oats are very thick before you add in the miso; the miso will break down the oat mixture so that it will become a much more soupy mixture, especially if you leave too much water in it the night before)
This morning the miso-oatmeal porridge was runny and fragrant with that earthy miso smell (I love that smell). I put the pan over low heat and let the porridge warm up until it steamed, but not boiled. Then I put a dollop of fresh grass-fed butter on top, swirled it into the porridge, and dug in. YUM! You could add some honey, maple syrup, or any other natural sweetener to the porridge, but I loved the savory and buttery flavor without it. I could even taste a hint of natural sweetness in it - from either the oatmeal or the miso or both?
Miso oatmeal porridge is an excellent addition to my breakfast repertoire, and I will be making it again and again. I think I am going to research recipes that use other grains in the miso porridge - millet, brown rice, etc. If anyone ever reads this and has any recipes to share, I'm all ears!