Miso Oat Porridge

I love oats in bakes like cookies & muffins but I never like oat porridge since I am a kid! Guess I was traumatized by the breakfast served by the hospital when I was admitted for very high fever hahaha…For that 3-4 days stayed, I never touched that huge bowl of cold and yucky oat porridge after one spoonful >.<" 

But today this serving of savory miso oat porridge is going to change my perceptive! ^0^ I was still feeling skeptical and thought I'm crazy to try out this recipe since I never like oat porridge at all! Thank goodness it turns out wholesomely good! :D It tasted nutty and creamy with a touch of miso flavour which I like :D Give it a try today and see whether you like this miso oat porridge as much as me! ^.*

Recipe inspired by 101Cookbook
Ingredient 2-3 servings

Mushroom & Ikan Bilis Stock

• 2 dried shitake mushroom, rinsed
• 1/3 cup dried ikan bilis, rinsed
• 4 cups water

Place all ingredients in a pot and bring to boil. Lower heat and simmer for 20 mins. Strain stock. Discard ikan bills and reserve the shitake mushroom*.

Miso Oat Porridge

• 1 tbsp olive oil
• 80gm regular rolled oats
• 4 cups mushroom & ikan bills stock
• 2 tsp miso paste
• 1 tbsp chopped spring onion
• reserved mushroom, sliced
• 200gm salmon fillet, sliced into 2-3 slabs (seasoned lightly with salt & black pepper)
• toasted sesame seeds for garnishing

Heat olive oil in a medium saucepan. Add in rolled oats and stir fry for 2 mins until toasted and fragrant. Pour in stock and bring to boil. Add in mushroom and simmer on low heat for 7-10 mins until the oat mixture is creamy. Add more stock if desired if the consistency is too thick for your liking.  Stir in 1/2 tbsp spring onion. Remove pot from heat.

Ladle 2 heaps tbsp of oat porridge into a clean bowl. Stir in miso paste evenly and pour back this mixture into the pot of oat porridge. Stir evenly. Adjust taste accordingly by adding more miso paste but 2 tsp taste just right for me ^.*

Pan-fried salmon fillet in a non-stick pan until cook. Ladle some oat porridge onto a serving plate. Top with a slice of salmon, garnish with sliced mushroom, spring onion and sesame seeds. Serve immediately!

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Vivian of Vivian Pang's Kitchen.