Savory Miso-Butter Oatmeal with Soft-Boiled Egg & Chili Crisp

Miso, the fermented soybean paste at the heart of Japanese cooking, gives morning oatmeal a rich umami backbone. Butter melts into the creamy grains while a jammy egg and chili crisp add silk and heat.

Serves 2 · 5 min prep · 12 min cook

Estimate for one serving

• 365 cal
• 16g protein
• 38g carbs
• 17g fat
• 5g fiber

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Ingredients

• 1 cup old-fashioned rolled oats
• 1 3/4 cups water
• 1/2 cup whole milk or unsweetened soy milk
• 1 1/2 tbsp white or yellow miso paste
• 1 tbsp unsalted butter
• 2 large eggs
• 2 scallions, thinly sliced
• 2 tsp chili crisp
• 1 tsp toasted sesame seeds
• 1 tsp soy sauce
• 1/2 tsp rice vinegar

Instructions

1. 1Bring a small saucepan of water to a rolling boil. Gently lower in the eggs and boil exactly 6 1/2 minutes for jammy yolks. Transfer immediately to an ice bath and cool 3 minutes.
2. 2While eggs cook, combine oats, water, and milk in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low.
3. 3Cook the oats 5–7 minutes, stirring often, until thick, creamy, and the grains are tender but still have slight chew.
4. 4Remove the pan from heat. Stir in the miso paste, butter, soy sauce, and rice vinegar until the miso fully dissolves and the oatmeal turns glossy and savory. Taste and adjust salt if needed.
5. 5Peel the soft-boiled eggs carefully under cool water; the whites should be fully set while the yolks remain soft and jammy in the center.
6. 6Divide the hot miso oatmeal between two bowls. Nestle one peeled egg into each bowl and slice it open so the yolk begins to spill.
7. 7Spoon chili crisp over each egg, then scatter scallions and sesame seeds on top.
8. 8Serve right away while the oatmeal is steaming and the chili oil melts into the yolk for a rich, spicy sauce.