Miso and Malva Nutritious Porridge: A Comforting One-Bowl Meal
Sumi’s Kitchen Style! Miso Porridge Enriched with Savory Anchovy-Kelp Broth
Experience the wonderfully soft and melt-in-your-mouth texture of malva leaves combined with the nutty flavor of miso. The subtle umami from the anchovy and kelp broth makes this miso porridge even more irresistible. It’s a perfect, easily digestible, and satisfying meal for busy mornings or when you need something gentle on your stomach. 😊
Main Ingredients- 200g tender malva leaves
- 1.5 cups soaked rice (approx. 240g)
- 1 fresh egg
- 1.5 Tbsp savory miso paste
- 1 Tbsp minced garlic
- A drizzle of sesame oil
- Crushed sesame seeds for garnish
Savory Broth Ingredients- 1 sheet kelp (kombu)
- 8 dried anchovies for broth
- 3 dried anchovy/sardine variants (e.g., bori-멸치, can substitute with more dried anchovies)
- 1.8L rice water (water used to rinse rice)
- 1 sheet kelp (kombu)
- 8 dried anchovies for broth
- 3 dried anchovy/sardine variants (e.g., bori-멸치, can substitute with more dried anchovies)
- 1.8L rice water (water used to rinse rice)
Cooking Instructions
Step 1
First, in a pot, lightly toast the dried anchovies, broth anchovies, and kelp over low heat until they turn a light golden brown. This step removes any fishiness and enhances the broth’s savory depth.
Step 2
Place the toasted ingredients into a broth bag or cheesecloth. In a separate clean pot, add the soaked rice. Stir-fry the rice over medium heat for about 2 minutes. This helps the rice grains become more separate and results in a tastier porridge.
Step 3
Now, to the pot with the stir-fried rice, carefully add the 1.8L of rice water and the broth bag. Bring to a boil over high heat, cover, and simmer for about 10 minutes to extract the flavors from the rice water.
Step 4
After 10 minutes, carefully remove the broth bag from the pot. You can discard it or set it aside. Removing the solids makes the porridge cleaner.
Step 5
Prepare the fresh malva leaves. Trim off the tough, fibrous stem ends of the malva leaves. Be careful not to remove too much, as you don’t want to waste the tender parts.
Step 6
Wash the trimmed malva leaves thoroughly by rubbing them gently under running water, much like washing clothes. This vigorous washing helps remove any dirt or debris, making the leaves wonderfully tender.
Step 7
Return to the broth. Add the cleaned malva leaves, miso paste, and minced garlic to the simmering broth. Cover the pot and cook over medium-low heat for at least 15 minutes, or until the malva leaves are very tender and the miso flavor has infused the broth.
Step 8
Once the malva is tender, slowly pour the beaten egg into the pot in a thin stream. Let the egg cook until just set, then continue to simmer for another 30 seconds. Avoid overcooking, as it can make the egg tough.
Step 9
Finally, drizzle with a bit of sesame oil and sprinkle with crushed sesame seeds for garnish. Your delicious and nutritious Miso Malva Porridge is ready to be enjoyed! 🥣
