Spicy Miso 'Ramen' Porridge

Prep Time: 5 minutes

Cook Time: 60 minutes

Total Time: 65 minutes

Servings: 4


  • 4 eggs

  • 1/2 cup brown rice

  • 1/2 cup quinoa

  • 1 tbsp fermented soy paste or miso paste (substitute with available broth as needed)

  • 1 tbsp hot pepper paste (substitute with tomato paste and paprika as needed)

  • 2 tbsp sesame oil

  • 2 tbsp garlic (minced) or garlic powder

  • 6-8 cups of water or broth (adjust to desired consistency)

  • 1, 15-oz can black beans

  • 1/2 lime (for beans)

  • optional: 1 cup shiitake mushrooms

  • optional: 1 tbsp fresh grated ginger

Options for Toppings:

  • 1/4 cup cilantro (minced)

  • 1/4 cup green onions (minced)

  • 1/4 chives (minced)

  • Huy Fong chili garlic sauce

  • crushed red pepper

  • pul biber (Turkish name for "Aleppo pepper")

  • sesame oil

  • thai red and/or green chilis

  • furikake

  • salt and black pepper to taste

  • crispy shallots


  1. Place eggs in the bottom of a saucepan without crowding; fill with cold water 1 inch above the eggs and bring to a rapid boil.

  2. While the water is boiling, rinse rice and quinoa several times until water runs clear.

  3. Heat a large saucepan over medium-heat high. Once quinoa-rice mixture is rinsed, transfer mixture to heated saucepan and toast until lightly fragrant (about 3 minutes). Add garlic, stir, and toast for another 1-2 minutes. At this point, you may add 1 tbsp sesame oil to prevent sticking, but ensure that the oil does not burn by lowering the temperature o

  4. While the quinoa-rice and garlic mixture is toasting, add miso paste or fermented soy paste and hot pepper paste to a small mixing bowl and cover with 1 cup of hot water; stir until well incorporated. Note: simple chicken or vegetable broth works fine as a substitute for this step.

  5. Add miso broth or fermented soy broth to quinoa-rice and garlic mixture. Stir well, cover, and allow the quinoa and rice to absorb some of the flavors from this condensed broth before adding additional water (about 5 minutes).

  6. Now, check on your boiling eggs! Once the water covering the eggs is boiling, cover the saucepan with its lid and remove from heat. Set a timer for anywhere from 4 minutes to 12 minutes, depending on how cooked you like your eggs. I cooked mine for 6 minutes. Then, remove and add eggs to a bowl of ice water; cool for 10 minutes before peeling.

  7. While eggs are cooling, add the remaining 5 cups of water or broth to the saucepan containing quinoa-rice mixture. Stir, cover, and cook over medium heat for about 45 minutes, stirring occasionally.

  8. As the porridge is cooking, peel your eggs and set aside; see notes section for how to make marinated eggs if you'd like to add a little more flavor!

  9. Add pre-cooked black beans to a separate serving bowl and heat as desired; if using canned black beans, rinse thoroughly and lightly season with sesame oil and lime.

  10. After about 30 minutes of cooking, check on the consistency of your porridge. For a soupier porridge, add more water or broth, stir, and cover. For a thicker porridge, allow some water to cook out while the lid is removed.

  11. Once the desired consistency is achieved and the porridge is cooked (about 45 minutes), allow to cool.

  12. Serve, add, toppings, and enjoy! I included some options for toppings that I found to be delicious, but it's really up to you and what you have in your fridge! Better to have what you use than go out and get extra things you might not use again.


  • Spicy pepper paste is a common ingredient used in Turkish cooking, so it is always in my fridge! An alternative can be to use regular tomato paste with cayenne pepper or paprika, or both (not sacrilegious to me, I like to keep things unpretentious).

  • Pul biber is the Turkish name for Aleppo Pepper, and it's a spice I use ALL the time in my cooking; it has a smokey, spicy, and slightly sweet flavor to it. Most Turkish cooks will have this in their pantry, but if you don't have it, no stress! Paprika or even some ground black pepper will do.

  • To reduce cooking time, you can substitute the quinoa-rice mixture for rolled oats or ground steel cut oats to make a savory breakfast porridge.

  • Traditional congee (Cantonese rice porridge) is prepared with white rice. Please use whatever is most easily available to you for this recipe; I had brown rice and quinoa on hand, so that is what I used!

  • To add flavor to your eggs, you can marinate them for at least 1 hour in 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp Sriracha, 1/2 tsp sugar or monk fruit sweetener, and 1/2 broth (mix well before adding to eggs). The longer they marinate, the better the eggs will taste!

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