So I’ve never been a fan of the sickly sweet oatmeals and other western style breakfast cereals, especially those with lots of sugar, so I’ve started recently getting into savory oatmeals and other porridges. My favorite so far is using a base dashi stock, miso paste and chili oil alongside some chopped light vegetables such as kimchi and scallions (water spinach is also good when finely diced).
It’s worth grating ginger and lemongrass for the week ahead of time. Then you can just throw a spoon from the fridge in a pot and it comes together with no trouble.
Thanks for the tip, I usually have frozen ginger ready to go but never really played with lemongrass much besides making tea with it
It’s very fibrous, one of those ingredients where you watch a video of some Thai grandma turn it into a paste in like 20 seconds with a knife, try the same thing and conclude that she must have superpowers.