Multigrain Miso Porridge
Mains & Sides

Multigrain Miso Porridge


29 October 2015


Multigrain Miso Porridge is an effortless yet hearty one-dish comfort meal that is good for your whole family.

There's something comforting about a bowl of piping hot porridge on the days when I’m under the weather, tired, or just don’t feel like cooking. Instead of using just plain rice, try multigrain rice which is much healthier and provides lasting energy, vitamins and minerals, and fibre to keep you feeling full.

You might have come across packets of 10 grain or multigrain rice. The term ‘multigrain’ means mixed grain or a combination of more than one type of grain, and they are common staple in countries like Taiwan and Korea. If you are wheat or gluten intolerant, beware that most packets of multigrain mix contain wheat and gluten. No worries, as it is really easy to make your own mix. There is no one formula for what grains you have to use; you can mix three or up to 10 different types of grains. Brown rice, brown sweet rice, black rice, barley, wheat groat, rolled oats, amaranth, black pea, white pea, red bean, sorghum, millet, Job's tears, buckwheat and kidney bean are all examples of grains commonly used.

Flavouring the porridge with miso gives you the beneficial enzymes, amino acids and healthy microflora that is good for our gut health. due to the long fermentation process. Miso is unusually rich in nutrients.

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I choose brown rice, buckwheat, millet, sorghum and quinoa for this porridge to produce a watery textured porridge instead of the thick gooey mushy congee. For the vegetables, choose harder textured ones like cabbage, broccoli, carrots, beans or baby corn. I like to gently saute the onions and chicken to bring out the natural flavours before adding the other ingredients. The final step of seasoning with miso gives an “umami” flavour lift to the porridge.

Multigrain Miso Porridge

Serves 2
  • ½ cup multigrain mix (I use brown rice, millet, quinoa, amaranth and buckwheat)
  • 1 litre (4 cups) water or more
  • 4x4cm Kelp (kombu)
  • 1 small onion - sliced
  • 100g chicken fillet - thinly sliced
  • 2 cups of mixed vegetables (broccoli, carrots, French beans, baby corn) - cut into bite-sized pieces
  • A couple of fresh mushrooms (if using dried mushrooms, soak them in hot water for 30 minutes) - sliced
  • 1 tablespoon vegetable oil
  • 1-2 tablespoon light miso paste (recommended - organic non-GMO Miso)
  • Sprinkle of Wakame
  • Spring onion for garnish


  1. Wash and soak multigrain overnight or for at least one hour. After soaking, throw away the soaked water and rinse the multigrain.
  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 lightly brown on both sides.
  3. Add in multigrain, kelp and water. Cover to bring it to a boil, then lower the heat to simmer for 15 minutes. Check that the grains are cooked to your liking. If you prefer a thick mushier grain texture like congee, cook 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 a softer texture, simmer a bit longer.
  5. Switch off flame or remove pot from heat. Mix miso paste with 1-2 tablespoon drinking 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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