Savoury Miso Oatmeal

Sweet oatmeal is great and all, but have you tried savoury oatmeal?! If not, you must try this miso oatmeal with mushrooms and a perfect medium-boiled egg.

Prep:

10 mins

Cook:

20 mins

TOtal:

30 mins

servings:

2

Ingredients

1 1/2 cups gluten-free rolled oats
3 cups water
pinch kosher salt
2 tbsps unsalted butter, softened
1 tbsp white miso paste
2 eggs
1 tbsp extra virgin olive oil
2 1/2 cups mushrooms (shiitake, maitake, or oyster mix)
1 green onion (light green parts only, sliced thin on the bias)
sesame seeds (for garnish)
nanami togarashi (for garnish, optional)

Instructions

Bring the oats, water and salt to a low boil in a small pot over medium heat. Reduce the heat to medium-low and simmer for seven to nine minutes, until cooked through. Remove from the heat, cover and set aside.
In a small bowl, mash the butter and miso with a fork until a paste forms. Stir half of the miso butter into the oats and cover again. Set the remaining miso butter aside.
Bring a medium pot of water to a boil. Once boiling, reduce the heat to a low simmer and gently lower the eggs into the pot with a small sieve or slotted spoon. Cook for 6 1/2 to 7 minutes for a jammy medium-boiled egg. Remove the eggs and immediately place in an ice bath to stop the cooking.
Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook for eight to nine minutes, stirring occasionally, until softened and cooked through. Reduce the heat to low and stir in the reserved miso butter and cook for one to two minutes, until the butter is melted.
Peel the eggs and slice in half. Divide the oats into bowls and top with the mushrooms, eggs and additional toppings. Enjoy!