Savoury Porridge with Ginger Garlic Mushrooms, Kale & Poached Egg
A savoury take on the classic breakfast cereal, this Asian inspired porridge bowl will warm you from the inside out.
![](https://chantalorganics.co.nz/app/uploads/2021/02/Chantal-Savoury-Porridge-024-2-scaled.jpg)
Ingredients
- Porridge
1 cup Chantal Organics Quick Cooking Oats
2 cups vegetable stock (we love Kallo vegetable stock cube)
1 tbsp Chantal Organics Tamari Soy Sauce
1 tbsp rice wine vinegar
Salt and pepper
- Toppings
1 1/2 tbsp Chantal Organics Extra Virgin Olive Oil
2 handfuls of mushrooms
2 handfuls of kale
1 knob of ginger
1 clove garlic
2 poached eggs (optional)
- Garnish (optional)
2 spring onions
1 handful of fresh chives
2 tsp Chantal Organics Toasted Sesame Oil
Chilli flakes
instructions
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Step 1.
Prep the toppings: wash and slice the mushrooms; wash and tear the kale into bite size pieces; slice the ginger into very thin strips; peel and finely slice the garlic.
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Step 2.
Prep the garnish: wash and finely slice the spring onion; wash and finely chop the chives.
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Step 3.
Place a pot of water on to boil for the poached eggs.
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Step 4.
Heat 1 tbsp olive oil in a small fry pan and sauté the ginger strips for a minute or two. Add the garlic slices, followed by the mushrooms and cook until mushrooms have softened. Season with salt and pepper and set aside.
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Step 5.
In the same pan heat the 1/2 tbsp of olive oil and add the kale. Sauté for a minute or two until the kale softens and turns vibrant green. Set aside.
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Step 6.
To make the porridge, bring the vegetable stock to the boil. Add the oats, reduce heat and simmer 3 minutes, stirring occasionally.
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Step 7.
If making poached eggs too, crack them into their water now.
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Step 8.
When the porridge has reached the desired consistency remove from heat, season with salt and pepper, and stir in the tamari and rice wine vinegar.
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Step 9.
Pour the porridge into serving bowls, top with the ginger and garlic sautéed mushrooms, a handful of kale and a poached egg. Drizzle with toasted sesame oil and sprinkle with spring onions, chives, and chilli flakes. Serve warm.
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