Heat up 2 tablespoons of neutral oil in a pot on medium heat. Finely chop up onion, garlic and grate the ginger. Add everything to the pot along with a pinch of salt. Add coriander seeds and ground cloves powder and let it fry until soft. Give the mixture a little stir. Now, add peanut butter and miso paste and stir again. Let it cook for around 2 minutes.

Add the buckwheat together to the pot with 2 cups of water. Bring everything to a boil and lower the heat to a simmer. Give it one last stir, cover the pot with a lid and simmer your porridge for around 20 minutes.

In a bowl combine together the 4 tablespoons of tamari, 4 tablespoons of water, 1 tablespoon of neutral oil, 1 tablespoon of coconut sugar and ground black pepper. Whisk it well. Set aside. This will serve as your glaze.

Meanwhile, heat up the pan with 1 tablespoon of neutral oil on medium high heat. Roughly shred the oyster mushrooms with your hands and add them to the pan. Sprinkle them with salt and let them fry for around 2 minutes, mixing them once or twice. Add the glaze to the mushrooms and reduce it for around one minute. Take off heat and set aside. Meanwhile, check on your porridge by stirring it gently.

Slice the cucumber in thin slices, sprinkle it with around 1 teaspoon of salt and set aside for around 5 minutes. Pour 1 tablespoon of apple cider vinegar on the chopped cucumbers, add the onion microgreens and nigella seeds. Give your porridge another quick check.

When the buckwheat porridge is ready, serve it in a bowl. Put mushrooms on top and finish with the cucumber salad. You can garnish with some ground pepper and extra olive oil if you wish.