📝 About This Recipe
This dish reimagines the humble breakfast porridge as a sophisticated, umami-packed meal inspired by Japanese flavor profiles. By swapping sugar for white miso paste and savory broth, the oats become a velvety canvas for buttery sautéed mushrooms, a jammy egg, and crisp scallions. It is a comforting, nutrient-dense bowl that bridges the gap between a traditional breakfast and a soul-warming, modern dinner.
🥗 Ingredients
The Oat Base
- 1 cup Old-fashioned rolled oats (not instant oats)
- 2 cups Vegetable broth (low-sodium preferred)
- 1/2 cup Water
- 1.5 tablespoons White miso paste (Shiro miso)
- 1 teaspoon Fresh ginger (finely grated)
- 1 clove Garlic (minced)
- 1 teaspoon Toasted sesame oil (for sautéing)
The Toppings
- 1.5 cups Shiitake or Cremini mushrooms (sliced)
- 1 tablespoon Unsalted butter (or olive oil for vegan)
- 1 handful Baby spinach (roughly chopped)
- 2 large Eggs (at room temperature)
- 1 teaspoon Soy sauce (for the mushrooms)
For Garnish
- 2 pieces Scallions (thinly sliced on the bias)
- 1 tablespoon Furikake or Toasted sesame seeds
- 1 teaspoon Chili oil or Sriracha (optional for heat)
- 1 sheet Nori seaweed (cut into thin strips)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, heat the toasted sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30-60 seconds until fragrant but not browned.
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2
Add the dry rolled oats to the saucepan. Stir frequently for 2 minutes to lightly toast the oats; this develops a nutty aroma and prevents them from becoming too mushy.
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3
Pour in the vegetable broth and water. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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4
Simmer the oats, stirring occasionally to release the starches, for 10-12 minutes or until the liquid is mostly absorbed and the oats are creamy.
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5
While the oats are simmering, prepare the soft-boiled eggs. Bring a small pot of water to a boil, lower the eggs gently, and cook for exactly 6 minutes and 30 seconds. Transfer to an ice bath immediately, then peel and slice in half.
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6
Heat a skillet over medium-high heat with the butter. Add the sliced mushrooms and cook undisturbed for 3 minutes to develop a deep golden crust.
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7
Toss the mushrooms, add the soy sauce, and continue cooking for another 2 minutes. Stir in the baby spinach just until it wilts, then remove from heat.
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8
Once the oats are cooked, remove the saucepan from the heat. This is crucial as boiling miso can destroy its delicate flavor and probiotic benefits.
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9
In a small ramekin, whisk the miso paste with 2 tablespoons of the hot oat liquid until smooth and lump-free.
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10
Stir the miso slurry back into the main pot of oats until fully incorporated. Taste and adjust seasoning, though the miso and broth usually provide enough salt.
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11
Divide the creamy oats between two warmed bowls.
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12
Arrange the sautéed mushrooms and spinach on one side of the bowl, and place the halved jammy egg on the other.
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13
Garnish generously with sliced scallions, furikake, and nori strips.
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14
Finish with a drizzle of chili oil if you prefer a spicy kick, and serve immediately while steaming hot.
💡 Chef's Tips
Never boil the miso paste directly; always whisk it with a little warm liquid and stir it in at the very end to preserve its complex enzymes and flavor. For a texture similar to risotto, use steel-cut oats instead of rolled oats, but increase the liquid to 3.5 cups and the cooking time to 25-30 minutes. If your oats become too thick while waiting for the toppings, simply whisk in a splash of hot water or broth to loosen them back to a silky consistency. To make this dish vegan, replace the butter with coconut oil and swap the soft-boiled egg for pan-seared smoked tofu or avocado slices.
🍽️ Serving Suggestions
Pair this bowl with a hot cup of Genmaicha (brown rice green tea) to complement the toasted notes of the oats. Serve with a side of spicy Kimchi or Japanese pickled cucumbers (Sunomono) to provide a bright, acidic crunch. A side of steamed bok choy drizzled with oyster sauce makes this a more substantial dinner-style meal. For an extra layer of luxury, add a few drops of truffle oil over the mushrooms just before serving.