Savory Miso Mushroom Oatmeal Bowl

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 1 cup old-fashioned rolled oats
• 2 cups water or low-sodium broth
• 1 1/2 tbsp white or yellow miso paste
• 8 oz, sliced cremini or shiitake mushrooms
• 2, minced garlic cloves
• 1 tsp grated fresh ginger
• 2 tsp sesame oil
• 1 tsp soy sauce or tamari
• 2 large eggs
• 2, sliced scallions
• 1 tsp toasted sesame seeds
• 1–2 tsp chili crisp or chili oil
• pinch kosher salt

Instructions

1. 1Bring the water or broth to a boil in a medium saucepan. Stir in the rolled oats, reduce heat to medium-low, and simmer, stirring occasionally, until creamy and most liquid is absorbed, 5 to 7 minutes.
2. 2While the oats cook, heat the sesame oil in a 10-inch skillet over medium-high heat. Add the sliced mushrooms in a single layer and let them sear undisturbed for 2 to 3 minutes until deeply browned on one side.
3. 3Stir the mushrooms, add the minced garlic and grated ginger, and cook another 2 minutes until fragrant and the mushrooms are tender. Splash in the soy sauce, toss, and remove from heat.
4. 4When the oatmeal is nearly done, ladle 2 to hot oat liquid into a small bowl and whisk in the miso paste until smooth so it does not clump. Stir the miso slurry back into the oatmeal and cook 30 seconds more; taste and add a tiny pinch of salt only if needed.
5. 5In the same mushroom skillet (wipe if very dry), fry or soft-scramble the eggs over medium heat to your preference—sunny-side-up with set whites and runny yolks takes about 3 minutes with a lid for steam.
6. 6Divide the miso oatmeal between two warm bowls. Top each with half the savory mushrooms, one egg, sliced scallions, a sprinkle of sesame seeds, and a drizzle of chili crisp.
7. 7Serve immediately while the oatmeal is creamy and the egg yolk can be broken and stirred in for extra richness. A squeeze of lime is optional if you like brightness.