Crispy Miso Tofu Porridge
Who says porridge has to be sweet? This savory bowl uses Original ChiChi, simmered in veggie broth and miso until it's thick and creamy, then piled high with crispy tofu, mushrooms, greens, and a jammy egg. It's protein-packed, cozy, and a great way to use up whatever's hanging out in your fridge.
Ingredients
- ½ cup Original ChiChi
- 1 cup vegetable broth
- 1 tsp miso paste
- Salt and pepper, to taste
Instructions
- In a small pot, combine the Original ChiChi, vegetable broth, and miso paste.
- Cook over medium heat, stirring occasionally, until the mixture becomes thick, creamy, and porridge-like.
- Taste, then season with salt and pepper. Miso and broth are already salty, so go easy at first.
- Transfer to a bowl and top with bok choy, crispy tofu, sautéed mushrooms, and a soft-boiled egg.
- Finish with a final sprinkle of pepper and enjoy!
Toppings
- Cooked bok choy
- Crispy tofu
- Sautéed mushrooms
- 1 soft-boiled egg
Tip
No tofu or bok choy? Any leftover roasted veggies, a drizzle of chili crisp, or a handful of scallions work just as well.
