Miso Porridge

Ingredients

• 300 g baby spinach
• 1 clove garlic
• 5 tbsp olive oil
• 1 tsp chili flakes
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp sweet paprika
• 500 ml vegetable broth
• 100 g rolled oats
• 1 tbsp light miso paste (15 g)
• Salt
• 2 tbsp vinegar
• 4 eggs
• 70 g grated Gouda (45% fat in the cheese)
• Pepper

Instructions

1. 1.

   Wash and dry the spinach, then slice the garlic thinly. Heat 4 tablespoons of oil in a pan over medium heat and add the garlic, chili flakes, cumin, coriander, and paprika. Stir for 1–2 minutes until the spices become fragrant.

2. 2.

   Bring the broth to a boil in a pot, stir in the oats and miso paste, and simmer for about 10 minutes. Meanwhile, bring plenty of water with salt and vinegar to a boil for the eggs. Crack each egg into a soup ladle, swirl the water with a spoon to create a vortex, gently slide the eggs into the broth, and let them cook for about 4 minutes over low heat. Remove and drain the eggs.

3. 3.

   Heat the remaining oil in a pan. Add the spinach and sauté over medium heat until it wilts, then fry for 1–2 minutes.

4. 4.

   Stir grated cheese into the miso porridge until melted. Season the porridge with salt and pepper to taste. Plate the miso porridge, arrange the spinach and one egg on top of each serving, and drizzle with chili-wort oil.