How do I prepare the brown rice for this porridge?

The recipe instructs to soak the round brown rice overnight, then rinse and drain it before simmering with the chopped leek.

What gives this porridge its distinct Japanese flavor?

The Japanese flavor comes from the addition of umami-rich miso paste and shredded nori sheet, which are mixed into the porridge.

Can I adjust the consistency of the porridge?

Yes, the recipe notes to add water for desired consistency at several steps, ensuring it's just right after mixing in the oats and seasonings.

What are the recommended garnishes for this breakfast bowl?

The porridge is garnished with a miso and water mixture, fresh avocado slices, firm tofu pieces, a sprinkle of paprika powder, and sesame seeds.

Is there a quick way to prepare the oats?

Yes, the rolled oats are simply covered with warm water and set aside to soak while the rice simmers, requiring no separate cooking on the stovetop.

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Japanese Breakfast Porridge Bowl
[Vegan]

NL By: Nele Liivlaid

Author Bio

Nele is passionate about healthy eating and delicious food. However, she developed a more profound... Read More

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A savory Japanese breakfast porridge bowl, garnished with green leek, creamy avocado slices, firm tofu pieces, shredded nori, and sesame seeds.

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Discover more recipes with these ingredients

Japanese Breakfast Porridge Bowl [Vegan]

Dairy Free

Vegan

Try this vegan version of Japanese breakfast rice porridge with some healthy tweaks. It’s like eating sushi for breakfast, but in the form of comforting porridge bowl.

Ingredients You Need for Japanese Breakfast Porridge Bowl [Vegan]

20g (0.7oz) round brown rice (dry)
20g (0.7oz) rolled oats
1/2 cup (about 25g, 0.9oz) chopped leek
1 nori sheet, shredded
1 teaspoon miso paste
1 tablespoon nutritional yeast
1/4 of a small avocado (about 20g, 0.7oz)
20g (0.7oz) of firm or hard tofu
Water for desired consistency

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How to Prepare Japanese Breakfast Porridge Bowl [Vegan]

Start by soaking brown rice overnight. Rinse and drain.
In the morning, when you start to make the porridge, put rolled oats into a small bowl and add just enough warm water to cover them. Set aside. Shred the nori sheets – you can either tear it with your hands or cut with scissors.
Next, in a small saucepan, simmer soaked rice and chopped leek in water (enough to cover all ingredients) until the rice is tender, about 10 minutes. Turn off the heat. Then, mix in soaked rolled oats and add boiled water of necessary.
Then, mix miso paste with some water and mix it into the porridge along with shredded nori sheet and nutritional yeast. Again, add more water if necessary.
Finally, garnish with some more miso and water mixture, avocado slices, tofu pieces, paprika powder and sesame seeds.