Savory Miso Butter Oat Bowls with Soft-Boiled Eggs

Miso, Japan’s beloved fermented soybean paste, lends deep umami to everyday cooking. Here it melts with butter into creamy oats, finished with a jammy soft-boiled egg and a sprinkle of sesame for a cozy savory breakfast.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 395 cal
• 18g protein
• 42g carbs
• 18g fat
• 6g fiber

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Ingredients

• 1 cup old-fashioned rolled oats
• 1 3/4 cups water
• 1/2 cup whole milk or unsweetened oat milk
• 1 1/2 tbsp white miso paste
• 1 tbsp unsalted butter
• 2 large eggs
• 2, thinly sliced scallions
• 1 tsp toasted sesame oil
• 2 tsp furikake seasoning
• 1 tsp toasted sesame seeds
• 1/2 tsp soy sauce
• 1 cup packed baby spinach

Instructions

1. 1Bring a small saucepan of water to a rolling boil. Gently lower in the eggs and soft-boil for exactly 6 1/2 minutes for jammy yolks. Transfer immediately to an ice bath and let cool 2 minutes before peeling.
2. 2Meanwhile, combine oats, water, and milk in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low and cook 5–6 minutes, stirring often, until thick and creamy.
3. 3Remove the oats from heat. Stir in the miso paste and butter until fully melted and the oats turn glossy and savory. Fold in the baby spinach and let residual heat wilt it for 1 minute.
4. 4Taste and adjust with a few drops of soy sauce if needed—the miso already provides saltiness.
5. 5Divide the miso butter oats between two warm bowls. Halve the soft-boiled eggs and nestle two halves into each bowl so the jammy yolk can spill into the oats.
6. 6Drizzle each bowl with toasted sesame oil, then sprinkle generously with furikake, sesame seeds, and sliced scallions.
7. 7Serve immediately while the oats are hot and the egg yolks are still runny, stirring everything together at the table for maximum umami.