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Put on your kettle to boil. Add the spring onion and ginger to a small saucepan along with 600ml boiling water and the porridge oats. Stir together and bring to the boil, then reduce the heat to medium-low. Add in the sunflower seeds and continue to stir the porridge for 10 minutes. Stir in the chopped coriander, soy sauce and a good pinch of pepper. Pour into two bowls, top with additional seeds and enjoy.