Asian influenced savoury breakfast porridge-broth with tofu, sundried tomatoes, edamame beans

22 Jan

Asian influenced savoury breakfast porridge-broth with tofu, sundried tomatoes, edamame beans and cucumber

Never say never

A few weeks ago I was remarking on salt-inclusive   breakfast porridge of a fellow foodie. It was a very pretty looking stewed pinky fruit number with salt. Artistic and tempting, class and containing salt. Salt, in breakfast porridge, no way!

That said, my cauldron seems some wickedly unusual combinations at any time of the day, not least at breakfast. It was during one of these experimental moments that Zoe, the spice scribe suggested that Danny, the Food Urchin and I perhaps try a savoury porridge.

‘Eh’, ‘what’s the point of that’ , ‘ew’ , ‘why’ , ‘but that’s not a breakfast is it’.

Is that what you are thinking? That’s certainly what I was thinking, but not one to ever dismiss a suggestion by the very lovely and food-smart Zoe and not one to dismiss an opportunity to experiment in an otherwise little explored area, I thought…why not. Besides, the charming and talented Mr.Food Urchin was game, this is going to be fun folks.

So I thought about what I like to eat what’s good for breakfast. Protein, oats, a bit of immune boosting (and frankly tasty) chilli. Let me tell you, I surprised myself. It’s good. It’s nutritious. It’s a bit weird at first, but it’s filling and tastes like a thick soup. Go on, you have to try it….

Ingredients to serve 4

500ml vegetable stock
50g Amoy flour vermicelli
Half a block of firm tofu, cut into bite sized pieces
75g edamame beans, defrosted
50g sundried tomatoes, chopped into thin strips
2 spring onions, chopped
300ml water
3/4 cup porridge oats
1 tbsp rice wine vinegar
1/2 tsp chilli flakes
1 1/2 tsp soy bean paste
100g thin strips of cucumber
1 tbsp sesame oil
1 tsp cumin seeds
15g basil, finely chopped


1. Heat the sesame oil in a pan and add the cumin seeds, then allow them to sizzle, before introducing the tofu. Sauté the tofu lightly until it starts to catch some colour then add the spring onion. Sauté until the tofu is lightly golden.
2. Add the vegetable stock with the edamame beans, cucumber and sundried tomatoes, rice wine vinegar and chilli flakes before bringing the pot to a simmer.
3. Add the porridge oats and vermicelli, basil and stir well. Add the water simmer for 4-5 minutes

8 Responses to “Asian influenced savoury breakfast porridge-broth with tofu, sundried tomatoes, edamame beans”

  1. mjskit January 23, 2014 at 3:40 am #

    What a hearty meal! I can see this as a supper as well. I’m not familiar with porridge oats. Are they like oatmeal?

    • Deena Kakaya January 23, 2014 at 8:24 am #

      Hello! Good to hear from you. Yes I can see this as a meal for any time of the day but works especially well for breakfast. Yes it’s oatmeal. X

  2. Anita Menon January 23, 2014 at 7:11 am #

    To me, this is such a complete meal that I can have at any time of the day or night. I love asian flavours.. and edamame beans are my absolute favourite

    • Deena Kakaya January 23, 2014 at 8:20 am #

      Hi Anita, that was my thinking too, that’s it’s nutritious and varied and tastes so good that I actually think I could have it any time of the day x

  3. Joanne January 23, 2014 at 12:08 pm #

    This is a fun savory twist on porridge! It’s rare to see this here in the US, but I think in other countries, they have savory breakfasts much more often. It’s such a great way to get veggies into the morning.

    • Deena Kakaya January 23, 2014 at 12:36 pm #

      Thanks Joanne, it’s pretty unusual to see savoury porridge here too, but why not pack the good veg and protein in eh? Xx

  4. kellie@foodtoglow January 23, 2014 at 7:28 pm #

    Love your creativity. And so early in the day!

    • Deena Kakaya January 23, 2014 at 7:29 pm #

      You are so kind to me Kellie, huge love to you xx

Let me know what you think about this recipe

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