"Wakame adds umami to the oatmeal, and there's a nutty, crunchy textural contrast from the soy nuts," says Escapades in Cookery's William Chen. His recipe makes one large serving, so be sure you're hungry.
1 1/4 cups water
3/4 cup rolled (old-fashioned) oats
1/4 cup soymilk
1 handful dried, pre-cut wakame seaweed
1 1/2 teaspoons soy sauce
1 handful soy nuts, for garnish
Bring water to boil in a small saucepan. Add oats and lower to medium heat. Simmer for 3 minutes, until water has reduced and oats are starting to thicken. Turn heat to medium-low and add soymilk and wakame, stirring for another minute. Add soy sauce and stir another minute or until seaweed has softened. Pour oatmeal into a bowl and garnish with soy nuts.