Savory Miso Mushroom Oatmeal Bowl with Soft Egg

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 1 cup rolled oats
• 2 cups water or low-sodium vegetable broth
• 1.5 tbsp white or yellow miso paste
• 1 tsp soy sauce or tamari
• 1 tsp, plus more for finishing toasted sesame oil
• 8 oz cremini or shiitake mushrooms, sliced
• 1 garlic clove, minced
• 3 scallions, thinly sliced
• 2 large eggs
• 1 tbsp neutral oil
• 1 tsp toasted sesame seeds
• optional, for serving chili crisp or chili oil
• to taste kosher salt and black pepper

Instructions

1. 1In a medium saucepan bring water or broth to a boil. Stir in the rolled oats, reduce heat to medium-low, and simmer, stirring occasionally, until creamy and tender, 5 to 7 minutes.
2. 2Remove oats from heat. Whisk miso paste with hot water until smooth, then stir the miso slurry, soy sauce, and sesame oil into the oatmeal. Cover to keep warm.
3. 3While oats cook, heat neutral oil in a skillet over medium-high heat. Add sliced mushrooms in a single layer and cook undisturbed 2 to 3 minutes until deeply browned on one side.
4. 4Stir mushrooms, add minced garlic and most of the scallions (reserve some greens), and cook another 2 to 3 minutes until mushrooms are tender and fragrant. Season lightly with salt and pepper; set aside.
5. 5In the same skillet or a small nonstick pan, fry or soft-boil the eggs: for sunny-side-up, cook over medium heat with a lid until whites are set and yolks still runny, about 3 minutes.
6. 6Divide the miso oatmeal between two bowls. Top each with half the sautéed mushrooms and one soft egg.
7. 7Finish with remaining scallion greens, a drizzle of toasted sesame oil, sesame seeds, and a spoonful of chili crisp if you like heat. Serve immediately while hot.