Miso Mushroom porridge

I’m not sure if this counts as ‘brinner’ – ‘breakfast for dinner’, because of the porridge. Maybe so as I’d happily eat it for breakfast too. I did very much enjoy having soup and mackerel for breakfast in Japan and Vietnam. The recipe from Deliciously Ella – Quick and Easy instantly appealed to me. I’d had congee before – savoury porridge with rice, but never with oats and I did enjoy it. I like to think of it as a Japanese-British fusion as I don’t think oats exist in Japan.

Serves 2


  • 120g porridge oats
  • 1 onion
  • 3 tsp miso paste
  • 1 clove garlic
  • olive oil
  • 1 punnet shitake mushrooms
  • 1 lemon
  • 100ml boiling water
  • 50ml milk
  • 1 avocado
  • 50g spinach
  • seasoning


1.) Peel and dice the onion and garlic

2.) Heat some oil in a pan and add the onion and cook on a low heat for 8 minutes. Add the garlic and cook for another 2 minutes until all is soft.

3.) Wash and roughly chop the mushrooms. In another pan, cook them in some oil until brown.

4.) When the mushroom is cooked, add 1 tsp of the miso, cut the lemon in half and squeeze in one half of the juice

5.) In a saucepan, add the oats, boil some water and measure out 100ml water and add in 50 ml milk. Add to the oats and cook on a low heat until desired porridge consistency is reached. You may want to add some more water.

6.) Peel and slice the avocado

7.) When close to done, add the spinach to the pan with the oats until wilted

8.) Squeeze in the juice of the other half of the lemon, add the rest of the miso paste, season and stir.

9.) Plate up the oats and top with the mushrooms and avocado.

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