Savory Barley Porridge with Parmesan and Soy

1. Cook Grains

In a medium pot, combine the chicken broth, barley, millet, kosher salt, and black pepper. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 35 to 45 minutes, stirring occasionally, until grains are tender and creamy.

2. Toast Buckwheat Groats

In a small skillet, toast the buckwheat groats over medium heat for 3 to 4 minutes until fragrant and starting to pop.

3. Poach Eggs

Fill a medium pot with water and bring to a gentle simmer. Add white distilled vinegar and carefully slide each egg into the simmering water. Poach until whites are set but yolks remain runny, then remove with a slotted spoon.

4. Assemble Porridge

Stir the grated Parmesan cheese into the creamy barley mixture. Divide porridge among four bowls, top each with a poached egg, sprinkle with sliced scallions, and drizzle with tamari.