Directions

1. For broth: bring two Dampness Reducing Culinary TCM Tonic Bags and 6 cups of water to a boil, then simmer on medium-low for 20 mins.

2. If using raw pumpkin, boil and mash the flesh until it forms a thick puree-like texture. I added some broth and blended mine in a blender for a smoother texture.

3. In a pot, sauté ginger in camellia seed oil until fragrant. Option to add some other chopped vegetables here, such as mushrooms.

4. Rinse the grains. Add to the pot.

5. Add liquid of choice and shredded seaweed. Stir and bring to a boil.

6. On medium-low heat, cook the porridge until all grains are soft and ideal consistency is reached. Add more liquid if it is too thick and cook longer if it is too thin.

7. Season with sea salt or miso, soy sauce, honey or maple syrup, and pepper.