For 2 servings
60g Rolled Oats
A pinch of Sea Salt
1 cup Tuscan Cabbage (or Green Leafy Vegetables)
1 cup Bean Sprout
1 to 2 tsps Carwari Organic Miso Powder
Prepare Toasted Sesame Seeds for garnish. Toast sesame seeds in a small frying pan over low heat around 5 minutes. Stirring occasionally. Let it cool for 10 minutes and grind them roughly.
Cook Tuscan cabbage. Heat a frying pan and add 1tsp Toasted Sesame Oil and fry the Tuscan cabbage with 1/2 tsp of Crunchy Flakes for 3 minutes.
Cook bean sprout with same way as the Tuscan cabbage.
Prepare the savoury oatmeal. Put rolled oats, water and a pinch of sea salt in a small sauce pan and heat on medium heat. Bring to a boil and stir for 2 minutes. Remove from heat and add Miso Paste. Stir and dissolve miso paste into the oatmeal.
Transfer the miso oatmeal to a serving plate, place the cooked vegetables, sprinkle ground toasted sesame seeds. Add Carwari Sesame Dipping Sauce; drizzle Toasted Sesame Oil and sprinkle Crunchy Flakes. Then sprinkle Carwari Organic Miso Powder for extra Umami flavour.