Ginger Buckwheat Berry Porridge (Printable Version)

Hearty buckwheat paired with mixed berries and a sweet-savory miso glaze for a flavorful morning meal.

# Ingredient List:

→ Buckwheat Porridge

01 - 1 cup buckwheat groats
02 - 2 cups water
03 - 1 cup unsweetened almond milk
04 - 1 tablespoon fresh ginger, finely grated
05 - 1/4 teaspoon salt
06 - 1 tablespoon maple syrup (optional)

→ Berry Topping

07 - 1 cup mixed fresh or frozen berries (blueberries, raspberries, strawberries)
08 - 1 teaspoon lemon juice
09 - 1 tablespoon maple syrup

→ Miso Glaze

10 - 1 tablespoon white miso paste
11 - 1 tablespoon maple syrup
12 - 1 teaspoon rice vinegar
13 - 1 tablespoon water

→ Garnish

14 - 1 tablespoon toasted sesame seeds
15 - Fresh mint leaves (optional)

# How to Make It:

01 - Rinse buckwheat groats thoroughly under cold water.
02 - Combine buckwheat, water, almond milk, grated ginger, and salt in a medium saucepan. Bring to a boil over medium heat.
03 - Reduce heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally, until buckwheat is tender and the mixture is creamy. Stir in maple syrup if desired.
04 - In a small saucepan, combine berries, lemon juice, and maple syrup. Simmer on low heat for 5 to 7 minutes until berries soften and release juices.
05 - Whisk white miso paste, maple syrup, rice vinegar, and water together in a small bowl until smooth.
06 - Spoon cooked porridge into serving bowls. Top with warm berry mixture and drizzle with miso glaze. Garnish with toasted sesame seeds and fresh mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The miso glaze is that secret ingredient that transforms ordinary porridge into something your taste buds won't stop thinking about.
  • It comes together in under 40 minutes, so you can actually eat something nourishing on a weekday morning.
  • Mixed berries and buckwheat together hit this perfect balance of comforting and bright that makes you feel genuinely fed.
02 -
  • Don't skip rinsing the buckwheat—I learned this the hard way when my first batch tasted weirdly bitter and I couldn't figure out why.
  • The miso glaze needs whisking until totally smooth or you'll end up with little miso lumps throughout, which sounds gritty and isn't worth it.
  • If your berries are frozen, don't thaw them first; they'll hold their shape better and create a nicer sauce when they warm gently in the pan.
03 -
  • Keep the heat low and patient while the buckwheat cooks; high heat makes it break down too fast and turns your porridge gummy.
  • If you make a double batch and have leftovers, store the porridge and glaze separately in the fridge and reheat gently with a splash of milk to bring back the creaminess.

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