Savory Miso Butter Oatmeal with Soft Egg and Scallions

Borrowed from Japanese breakfast tables where savory flavors rule the morning, miso butter melts into creamy oats for pure umami comfort. A soft egg and fresh scallions finish the bowl with richness and bright bite.

Serves 2 · 10 min prep · 15 min cook

Estimate for one serving

• 390 cal
• 16g protein
• 42g carbs
• 18g fat
• 7g fiber

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Ingredients

• 1 cup old-fashioned rolled oats
• 1 3/4 cups water
• 1/2 cup unsweetened almond milk or whole milk
• 1 1/2 tbsp white or yellow miso paste
• 1 tbsp unsalted butter
• 2 large eggs
• 3 scallions, thinly sliced
• 1 tsp toasted sesame oil
• 2 tsp furikake or toasted sesame seeds
• 1 tsp, optional chili crisp or gochugaru
• pinch kosher salt
• 1 cup packed baby spinach

Instructions

1. 1In a medium saucepan bring water and milk to a gentle simmer over medium heat. Stir in the oats and salt; reduce heat to medium-low.
2. 2Cook oats 5 to 7 minutes, stirring often, until thick, creamy, and most liquid is absorbed but the mixture still looks loose enough to settle.
3. 3While oats cook, bring a small pot of water to a bare simmer (about 190°F). Gently lower in the eggs and cook exactly 6 1/2 minutes for jammy yolks. Transfer eggs to an ice bath for 1 minute, then peel carefully.
4. 4Remove oats from heat. Stir in miso paste and butter until fully melted and the porridge turns glossy and savory; taste and adjust salt if needed—the miso is salty.
5. 5Fold the baby spinach into the hot oatmeal and let it wilt 30 to 60 seconds off the heat.
6. 6Divide oatmeal between two warm bowls. Halve the soft-boiled eggs and nestle them on top so the yolks can run into the oats when broken.
7. 7Drizzle each bowl with toasted sesame oil. Shower with sliced scallions, furikake, and a small spoonful of chili crisp if you want heat.
8. 8Serve immediately while the oats are creamy and the egg yolks are still warm and jammy. Stir everything together as you eat for maximum umami.