Miso-Glazed Mushroom Rice Porridge Recipe

About this recipe

A warm and comforting bowl of miso-infused rice porridge topped with sautéed mushrooms, edamame, and sesame seeds for a delightful umami-packed breakfast.

Ingredients

• - Potts Vegetable Stock Can
• - Yutaka White Miso Paste
• - Kikkoman Soy Sauce
• 30G Shiitake Mushrooms, 30G
• 100 G Hapi Dry Roasted Edamame 100g
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• 160 Ml Cj Bibigo Sesame Oil
• - Ginger - 100g
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml

Instructions

1. 1. Rinse the short-grain rice under cold water until the water runs clear.
2. 2. In a pot, combine the rinsed rice with vegetable broth and bring to a simmer.
3. 3. Stir in the miso paste and soy sauce, ensuring they dissolve completely into the broth.
4. 4. In a separate pan, heat sesame oil and sauté sliced shiitake mushrooms with grated ginger for 5 minutes.
5. 5. Add shelled edamame to the pan with mushrooms and cook for another 3 minutes.
6. 6. Once the rice porridge has thickened, stir in rice vinegar for a subtle tangy flavor.
7. 7. Ladle the rice porridge into bowls and top with the sautéed mushrooms and edamame.
8. 8. Garnish with finely chopped spring onions and a sprinkle of sesame seeds.
9. 9. Serve warm and enjoy a hearty, umami-rich breakfast.