Amaranth bowl with oyster mushrooms and poached egg

Total time 35 mins

10 mins preparation time

25 mins cooking time

This healthy bowl combines oyster mushrooms sauteed in Kikkoman soy sauce & chilli, with crisp celery and peppery rocket salad on a bed of protein-rich amaranth grains – a delicious vegetarian lunch or dinner recipe idea.

Ingredients

2 portion(s)

100 g

amaranth

40 g

rocket

100 g

celery

1 tbsp

olive oil

eggs

0.5 tsp

apple cider vinegar

1 tsp

chopped chilli

0.5 tsp

red pepper

150 g

oyster mushrooms

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tbsp

chopped chilli

2 tbsp

chopped chives

1 tbsp

chopped parsley

2 tbsp

olive oil

Nutritional facts (per portion): 2106 kJ / 503 kcal

28.9 g Fat

18 g Protein

39.9 g Carbohydrates

Preparation

Step 1

Boil the amaranth in a saucepan according to pack instructions until it gets soft.

Step 2

Slice the celery into ½ cm slices. Place in a bowl with the rocket and olive oil.

Step 3

Toss the cleaned oyster mushrooms with Kikkoman Soy Sauce, chilli and herbs, then fry in olive oil.

Step 4

When everything is ready, prepare the eggs. Boil water in a deep saucepan and add vinegar. Swirl with a spoon to create a vortex and crack in an egg. Repeat with the other egg. Reduce the heat so the water only boils gently and poach each egg for 2.5 minutes.

Step 5

Serve the amaranth with oyster mushrooms, salad vegetables and a poached egg seasoned with chilli and pepper.

Recipe-ID: 1048

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