Ingredients
Scale
Base:
- 1 cup rolled oats (or steel-cut for chewier texture)
- 4 cups veggie broth (plus more if needed)
- 1 slice fresh ginger, smashed
- 1 garlic clove, smashed
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
Topping Ideas:
- Soft-boiled or jammy egg
- Crispy tofu or shredded chicken
- Scallions, cilantro, fried shallots
- Chili oil or sambal
- Pickled veggies (radish, carrots, kimchi)
- Drizzle of extra soy sauce
- Shiitake mushrooms
- Baby spinach
- Chilli crisps
- Toasted sesame oil
- Toasted sesame seeds
Instructions
- Sautee ginger and garlic
- Combine oats, broth, ginger, and garlic in a pot. Bring to a boil, then lower to a simmer.
- Cook, stirring occasionally, until the oats break down into a loose, soupy texture (5 min). Add more broth if it thickens too much.
- Stir in soy sauce & sesame oil. Remove ginger & garlic before serving.
- Mince the garlic, grate the ginger, and slice the mushrooms.
- Add the butter, garlic, and ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.
- Add the mushrooms and continue to sauté for a few minutes more, or until the mushrooms have wilted a bit.
- Add the vegetable broth to the saucepot, turn the heat up to medium-high, and bring the broth up to a boil.
- When the broth reaches a boil, add the rolled oats and stir to combine. Allow it to return to a boil, then reduce the heat to medium low. Let the oats simmer for about 5 minutes, or until thickened.
- While the oats are simmering, roughly chop the spinach. Stir the spinach into the thickened oats, along with the toasted sesame oil.
- Taste and add salt to your liking, if needed, then top it off with your favorite toppings. Serve hot!