Multigrain Miso Porridge
Cook time
Total time
Easy hearty one-pot comforting porridge packed with good-for-you multigrain, and enzyme-rich miso that your family will enjoy
Recipe type: 1-Pot Meal
Cuisine: Asian
Serves: 2
  • ½ cup Multigrain mix (I use brown rice, millet, quinoa, sorghum, amaranth and buckwheat)
  • 1 liter (4 cups) Water or more
  • 2x2cm Kombu (Kelp)
  • 1 small Onion - sliced
  • 100g Chicken Fillet - thinly sliced
  • 2 cups of mix Vegetables (Broccoli, Carrot, French beans, baby corn) - cut into bite size
  • a couple of fresh Mushrooms (if using dried mushrooms, soak them in hot water for 30 minutes) - sliced
  • 1 tablespoon Cooking Oil
  • 1-2 tablespoon Miso Paste (I use this brand of GMO free Miso Paste)
  • sprinkle of Wakame
  • Spring onion for garnish
  1. Wash and soak multigrain overnight or at least 3 hours. Soaked or sprouted grains take less time to cook and are easier to digest.
  2. Place a medium pot with cooking oil on medium heat. Add in onion to saute for 1-2 minutes until soft. Add in chicken to brown on both sides.
  3. Add in multigrain, kelp and water. Cover to bring it to boil, then lower the heat to simmer for 15 minutes. Check that the grains texture are cooked to your liking. If you prefer thick mushier grain texture like congee, cooked it a bit longer to thicken the mixture.
  4. Add in the vegetables and mushrooms and simmer for 5 minutes, the texture of the vegetables should be just cooked, with a nice bite. If you prefer softer texture, simmer a bit longer.
  5. Switch off fire or remove pot from heat. Mix miso paste with filtered water in a bowl and add into the porridge. Adjust seasoning to your liking.
  6. Serve immediately with wakame and spring onions.
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