Savory Miso Oatmeal with a Fried Egg

Clean 6 oz shiitake mushrooms, remove the tough stems, and thinly slice the caps. Thinly slice 2 stalks green onions, separating the white parts from the green parts. Peel and mince 2 garlic cloves and 1/2 inch ginger root.

In a small saucepan over medium heat, combine 2 tbsp soy sauce, 1 tbsp granulated sugar, and 1/4 cup water. Add the sliced shiitake mushrooms, minced garlic, and minced ginger. Simmer gently for 8 to 10 minutes, stirring occasionally, until the mushrooms are tender and the liquid has reduced to a glossy glaze. Remove from heat and set aside.

While the mushrooms are simmering, bring 3 cups water to a boil in a medium saucepan. Stir in 1 1/2 cups rolled oats and the sliced white parts of the green onions. Reduce the heat to low and simmer, stirring occasionally, for 5 to 7 minutes until the oats are creamy and cooked through.

In a small bowl, whisk 2 tbsp white miso paste with 3 tbsp of the warm oat cooking water until completely smooth. Stir this miso mixture and 1 tsp toasted sesame oil into the cooked oatmeal. Remove the saucepan from the heat, cover, and keep warm.

Heat 1 tbsp vegetable oil in a cast-iron skillet over medium-high heat. Crack 3 raw eggs into the skillet. Cook for 3 to 4 minutes until the egg whites are set and crispy at the edges, but the yolks remain runny.

Divide the warm savory miso oatmeal among 3 bowls. Top each bowl with a fried egg and a generous spoonful of the soy-braised shiitake mushrooms. Garnish with the sliced green parts of the green onions before serving.