Shoyu Porridge

A hearty savoury oat porridge made with slow-cooked jumbo oats, nutty hemp seeds, and a soft-boiled egg, finished with rich oat shoyu for a deep umami flavour.

Saucy Tip: For a sweeter variation replace the egg with stewed fruit.

Ingredients

• Super jumbo oats 2 tbs
• Water 300ml
• Hemp seeds 2 tbs
• 1 egg (or two tbs of black currants for a sweeter option)
• 1 tbs Oat Shoyu

Directions

• Soak your oats overnight.
• Cook as slowly as you have patience for. (About 30 minutes)
• Add a little boiling water if it gets too thick.
• Fetch an egg from the chicken coop. (Ours are quite small so they take 5 mins)
• Add your egg to boiling water. (for a runny yolk in a medium egg set the timer for 6 mins)
• Peel and add to your porridge with 2 tbs of hemp seeds.
• Dress with a tbs of Oat Shoyu.