From The Straits Times    |

Photo: Coordination Lim Tsiao Hui Photography Frenchescar Lim Art Direction & Styling Nikki Ho

By Mayura Motha, author of The Wholefood Kitchen

Serves 2

1 tsp avocado oil
3/4 cup steel-cut oats
5 cups vegetable broth or water
1 cup cai xin, chopped
5 shiitake mushrooms, thinly sliced
1 tsp miso, or to taste
½ tsp salt
1 tsp coarsely ground black pepper
1 bunch of chives, finely chopped
1 cup radish (optional), shaved

1 Heat oil over medium heat in a saucepan. Add the steel-cut oats, then the broth or water. Cook for 30min.
2 Stir in the cai xin and mushrooms, follow with the miso, making sure it’s dissolved and evenly mixed in. Add the salt and pepper and cook for 10min until the mixture thickens to the consistency of congee.
3 Top with chives and radish and serve.

This article was originally published in Simply Her April 2015.