Savory Miso Oatmeal with Soft-Boiled Egg
10min
15min
1
422
Chef's Note
For the best miso flavor, always add it after removing the oatmeal from heat to preserve its probiotic benefits. You can customize this bowl with additional toppings like avocado, nori strips, or a drizzle of chili oil for extra flavor dimensions.
Tags
Ingredients
1/2 cup rolled oats
1 cup water
1 tablespoon white miso paste
1 large egg
2 tablespoons scallions
1/4 cup shiitake mushrooms
1/2 cup baby spinach
1 teaspoon olive oil
1/2 teaspoon low-sodium soy sauce
1 teaspoon sesame seeds
1/8 teaspoon black pepper
Instructions
- 1
Fill a small saucepan with water and bring to a boil. Gently lower the egg into the boiling water and cook for exactly 6 minutes for a soft-boiled egg.
- 2
While the egg cooks, heat 1 teaspoon of olive oil in a small skillet over medium heat. Add 1/4 cup sliced shiitake mushrooms and sauté for 3-4 minutes until golden brown.
- 3
In a separate saucepan, combine 1/2 cup rolled oats with 1 cup water. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally.
- 4
Remove the egg from boiling water and place in an ice bath to stop the cooking process. Peel carefully once cool enough to handle.
- 5
When the oats are cooked but still creamy, remove from heat and whisk in 1 tablespoon of white miso paste until fully incorporated.
- 6
Fold in 1/2 cup baby spinach and stir until just wilted.
- 7
Transfer the miso oatmeal to a serving bowl. Top with the sautéed mushrooms.
- 8
Slice the peeled soft-boiled egg in half and place on top of the oatmeal.
- 9
Sprinkle with 2 tablespoons sliced scallions, 1 teaspoon sesame seeds, and 1/8 teaspoon black pepper.
- 10
Drizzle 1/2 teaspoon of low-sodium soy sauce over the top and serve immediately.
Nutrition Information (per serving)
422
26g
47g
14g
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