Ingredients
SERVES 4
– 80 g oat grains
– 3 tbsp. toasted sesame oil
– 1 large red onion chopped
– 1 red or green bell pepper chopped
– 1 zucchini chopped
– 175 g broccoli chopped
– 40 g carrots chopped
– 2 garlic cloves pressed through a garlic press
– 1tsp. fresh ginger grated
– 80 g Shiitake mushrooms
– 200 g Edamame beans
– 2 tbsps. black or white sesame seeds
– 3 cups vegetable broth
– 4 tbsps. soy sauce
– 2 tbsps. miso paste
– 1 tbsp. Sriracha Sauce (optional)
– 25 g green onions chopped
Directions
Heat 2 tablespoons of sesame oil in a large pot with a lid or in a Dutch oven over medium flame. Add in onions and peppers. Cook for ab. 7-8 minutes, until wilted. Add the third tablespoon of sesame oil, the zucchini, broccoli, and carrots, and cook for ab. 12-15 minutes while stirring frequently, until all vegetables are tender. Add garlic, mushrooms, and ginger. Cook for 2 more minutes. Stir in the oat grains. Stirring constantly, toast them with all the vegetables, 3-4 minutes. Stir in the sesame seeds, vegetable broth, soy sauce, miso paste and Sriracha sauce (if using). Close it with the lid and cook for ab. 15 minutes. Stir in the edamame beans and cook for 5 more minutes.
Garnish with green onions and black sesame seeds on top and serve hot.