OK, so the curried oatmeal didn’t work. No problem. Don’t look back. No such thing as a failed experiment, as long as it leaves a big enough crater. Still looking for something savoury that will unblandify my morning oatmeal. Like Edison, finding hundreds of things you do not want to make lightbulb filaments out of, I work my way down my list. Next up, miso.
Now, I’m not a big miso fan. It’s too salty, and too hard to get right, in a soup. Maybe my tastebuds have a nonlinear response function or something, but I find it’s very easy to overshoot, with miso. Still, it’s worth a try.
So, one teaspoon (dining teaspoon, not cooking) of Shiromiso (white miso, which looks brown), from the bag that’s been in the fridge for the last year or so. Two thirds of a cup of hot water, and stir until the miso is dissolved, or at least, melts off the spoon and spreads itself throughout the water — dissolved is probably too optimistic a term, because if you let it sit, it precipitates out. Then add one third of a cup of instant rolled oats (again, artisanal, from the bin at Yokes). Stir, pop into the microwave for 20sec, stir, 20sec, stir. Let sit for a few minutes. 20sec. Stir. Taste.
Surprisingly, not entirely bad. First taste had my buds shouting ‘what the hell was that’, but then they settled down. Still bland, but a very strong bland. Needs something else. Something that isn’t ‘more jam’. Let’s try a couple of shots of shoyu, or better yet, ponzu — which is essentially soy sauce with citrus in it. That will make it seem more breakfast-like.
Not bad at all. Could use some doctoring up, but I’ll work on that the next time I’m hungry.
OK, I’m hungry again. This time it’s a packet of miso soup mix, so it’s miso plus flavorants plus seaweed. Same procedure as earlier.
Result…a bit too seaweedy, but no need for ponzu. I might try it again with a different brand of soup mix.