One white onion sliced thin double half moons
Two cups cooked whole oats (recipe follows)
Four cups spring water
One inch piece Kombu
One cup of plant milk, preferably oat milk
3/4 tsp. Sea salt
2 tsp. Soy sauce or white miso to taste
Scallion slivers or chopped parsley or both for garnish
1/2 tsp. Toasted sesame oil (optional)
If using oil, warm a 2 qt. stainless steel pot on low flame, add oil.
Add the onions, dash of salt, sauté until translucent.
Add water and Kombu, bring to a boil, lower the flame to medium.
Add the oats, milk, and salt, cook until bubbling.
Using a flame diffuser, cook on low for about an hour until creamy.
Add seasoning to your taste. Garnish and serve hot.
If not using oil, bring water, and Kombu to a boil.
Add onions and salt and cook until onions are translucent.
Continue to #4.