Health knowledge made personal
   Every time gloomy feeling occupies me, I realize that I do cooking as a therapy. At least, to escape from a negative spiral, I depend on thinking about food that has potentials to cheer me up. How easy I am. So I made this porridge.I like comfort food like soup or porridge in late fall or winter. Throwing whatever you have in the refrigerator can be in soupy recipe. Yesterday, I happened to have small portion of cabbage, broccoli, and bean sprout in my refrigerator. Of course, enoki mushroom can’t be missed for this porridge. Rice can be simmered with veggies to fill a stomach. But this time, I chose instant oats. Oats are so close to my food selection from breakfast to dinner.  *Vegetables & OatsPorridge with Egg (for 1)* Benefits for: soothingmind, keeping warmth, cough, poor circulation, filling yang qi (positiveenergy) 1 enoki mushroom (cutinto small pieces) 3 large leaves of cabbage(cut into stripes) 1 small portion of broccoli(cut in small pieces) 1 tablespoon gratedginger ½ cup of oats 1 tablespoon grinded sesameseeds handful of scallion (cutinto small pieces) ½ bean sprouts (cut insmall pieces) 1 egg 1 tablespoon soy sauce 1 cup bonito dashi (soupstock) (Option: if you want tomake it as a soup, add one more cup of soup stock).Clean all vegetables. Forenoki mushroom, scallion, broccoli and bean sprouts, cut into small pieces. Forcabbage, cut into thin strips.Grind ginger and sesameseeds.Boil bonito dashi in a potand add oats and all veggies.Bring it to a boil againuntil oats are just softened and add soy sauce to taste.Break an egg open in themiddle of porridge. (In the photo, I didn’t cook an egg in the porridge;however, if you don’t like an-almost-raw egg in your porridge, cook it withremaining heat.)  P.S. This do-nabe isdesigned by my mom. I like uniquely braided handles and wave-like design. |
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