Savory Miso Oatmeal

Ingredients

• 1 cup Old-fashioned rolled oats
• 2 cups Low-sodium vegetable broth
• 1 tbsp White miso paste
• 2 Eggs (large)
• 1 cup Shiitake mushrooms, sliced
• 1 tsp Toasted sesame oil
• 3 Scallions (green onions), sliced
• 2 cups Baby spinach
• 1 tsp Sesame seeds
• 2 tsp Chili crisp (optional)

Method

1. Soft-boil the eggs: 7 minutes from boiling, then ice water. Peel and halve.
2. Brown the mushrooms in the sesame oil for 5 minutes.
3. Add the oats and broth and simmer 5 minutes, stirring, until thick and creamy.
4. Stir the spinach in to wilt. Take the pan off the heat before whisking in the miso — boiling miso loses its aroma completely.
5. Top each bowl with an egg, scallions, sesame seeds and chili crisp.

Notes

✨ The restaurant touch

Miso off the heat, always. It takes two seconds to get right and it is the difference between savory and flat.

🧒 For the kids

Not the recipe for a cautious eater. Make theirs with milk, cinnamon and fruit from the same pot of oats before the broth goes in.

🥡 Leftovers

Keeps 2 days and thickens solid; loosen with broth.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.