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Amaranth bowl with oyster mushrooms and poached egg
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.
Total time
35 mins
Preparation time:
10 mins
Cooking time:
25 mins
Nutrition facts (per portion):
2106 kJ / 503 kcal
Fat:
28,9 g
Protein:
18 g
Carbohydrates:
39,9 g
Ingredients for 2 portion(s)
- 100 g amaranth
- 40 g rocket
- 100 g celery
- 1 tbsp of olive oil
- 2 eggs
- ½ tsp apple cider vinegar
- 1 tsp chopped chilli
- ½ tsp red pepper
- 150 g of 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
Preparation
- Boil the amaranth in a saucepan according to pack instructions until it gets soft.
- Slice the celery into ½ cm slices. Place in a bowl with the rocket and olive oil.
- Toss the cleaned oyster mushrooms with Kikkoman soy sauce, chilli and herbs, then fry in olive oil.
- 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.
- Serve the amaranth with oyster mushrooms, salad vegetables and a poached egg seasoned with chilli and pepper.
Used products in this recipe
Total time
35 mins
Preparation time:
10 mins
Cooking time:
25 mins
Nutrition facts (per portion):
2106 kJ / 503 kcal
Fat:
28,9 g
Protein:
18 g
Carbohydrates:
39,9 g
Ingredients for 2 portion(s)
- 100 g amaranth
- 40 g rocket
- 100 g celery
- 1 tbsp of olive oil
- 2 eggs
- ½ tsp apple cider vinegar
- 1 tsp chopped chilli
- ½ tsp red pepper
- 150 g of 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