Savory Miso Oatmeal with Soft Egg

Ingredients · 2 servings

• 80 gRolled oat
• 36 gMiso
• 2Egg
• 20 gScallion, thinly sliced (to serve)
• 6 gSesame seed, toasted (to serve)
• 600 mlWater

Equipment

stovetop, saucepan, small pot, serving bowl, small bowl, spoon, knife, cutting board, timer, strainer, dry pan

Instructions

1. 1
   Prepare Station

   Gather rolled oats, miso, eggs, scallion, sesame, water, a saucepan, small pot, bowls, spoon, knife, board, timer, and strainer. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Boil Eggs

   Boil water in a small pot, lower in eggs, cook 6 to 7 minutes, then move them to cold water so the yolks stay softly set. · 8 min

   What to look for: The shells are intact and the eggs cool quickly in cold water.

3. 3
   Simmer Oats

   Bring 600 ml water to a lively simmer in a saucepan, add rolled oats, and stir until the mixture thickens into a creamy porridge. · 6 min

   What to look for: The oats look creamy and the liquid is mostly absorbed.

4. 4
   Stir Miso

   Reduce heat to low, whisk miso with a spoonful of hot oats in a bowl, then stir it back in so the miso stays smooth and fragrant. · 2 min

   What to look for: The miso blends evenly with no visible clumps.

5. 5
   Finish Toppings

   Peel the eggs, slice scallion, and toast sesame in a dry pan until the seeds smell nutty and look lightly golden. · 3 min

   What to look for: The sesame is lightly golden and the egg yolks are soft when cut.

6. 6
   Serve Bowls

   Spoon the miso oats into warm bowls, top each with 1 halved egg, scallion, and sesame, then serve at once. · 1 min

   What to look for: Each bowl has creamy oats, a soft egg half, green scallion, and sesame on top.