Savory Miso Oatmeal with Soft-Boiled Egg (Leftover)
10min
15min
1
422
Chef's Note
The key to this dish is not overcooking the soft-boiled egg. If using leftover eggs, gently warm them by placing in hot (not boiling) water for 1 minute before serving. For meal prep, store the cooked oatmeal base and toppings separately, then assemble just before eating.
Tags
Ingredients
1/2 cup rolled oats
1 cup water
1 tablespoon white miso paste
1/2 teaspoon low-sodium soy sauce
1 teaspoon sesame oil
1 large leftover egg (soft-boiled)
2 tablespoons green onions
1/4 cup shiitake mushrooms
1/2 cup baby spinach
1/4 sheet nori seaweed
1/2 teaspoon sesame seeds
Instructions
- 1
If you don't have a leftover soft-boiled egg, bring a small pot of water to a boil. Gently lower 1 large egg into the water and cook for exactly 6 minutes. Transfer to an ice bath immediately, then peel when cool enough to handle.
- 2
In a medium saucepan, combine 1/2 cup rolled oats with 1 cup water. Bring to a simmer over medium heat.
- 3
Cook the oats for about 5 minutes, stirring occasionally, until they begin to thicken.
- 4
While the oats cook, heat 1 teaspoon sesame oil in a small skillet over medium heat. Add 1/4 cup sliced shiitake mushrooms and sauté for 3-4 minutes until softened and lightly browned.
- 5
Reduce the oatmeal heat to low and whisk in 1 tablespoon miso paste until fully dissolved.
- 6
Stir in 1/2 teaspoon low-sodium soy sauce and the sautéed mushrooms.
- 7
Add 1/2 cup baby spinach and stir until just wilted, about 30 seconds.
- 8
Transfer the savory oatmeal to a serving bowl.
- 9
Slice the soft-boiled egg in half and place on top of the oatmeal.
- 10
Garnish with 2 tablespoons sliced green onions, nori strips, and 1/2 teaspoon sesame seeds.
- 11
Serve immediately while hot.
Nutrition Information (per serving)
422
26g
47g
14g
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