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Miso Oatmeal Bowl |
"A Japanese visitor said miso soup is a classic breakfast soup and I thought why not add oatmeal instead of tofu. Now it's a must each morning for me and much more satisfying than a green smoothie or sweet oatmeal!"
Ingredients :
- 1 cup water
- 1/2 cup rolled oats
- 1 teaspoon miso paste, or to taste
- 1/4 cup fresh spinach, or to taste
- 10 walnut halves
- 2 tablespoons chopped roasted seaweed, or to taste (optional)
- 1/2 avocado - peeled, pitted, and cubed
Instructions :
Prep : 5M | Cook : 1M | Ready in : 15M |
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- Bring water to a boil in a saucepan; add oats and miso paste. Cook for about 1 minute. Add spinach, walnuts, and seaweed to oat mixture; cook, stirring occasionally, until oatmeal is desired consistency, about 5 minutes.
- Pour oatmeal into a bowl and top with avocado.
Notes :
- I always use organic red miso paste, but you can use any miso paste available at most Asian markets or Whole Foods®. You may even add a bit of tofu just before serving for added protein.
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