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Savory Miso Oatmeal with Jammy Egg Recipe

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4.1 from 8 reviews

This savory miso oatmeal recipe combines creamy oats with flavorful miso, ginger, and sesame oil, topped with sautéed kale and a perfectly cooked soft-boiled egg. Ideal for a nutritious and comforting breakfast or light meal, it features umami-rich elements and customizable toppings like chili oil and toasted sesame seeds for extra zest.

  • Total Time: 20 minutes
  • Yield: 3 servings

Ingredients

Oatmeal Ingredients

  • 1 1/2 cups old fashioned oats
  • 3 cups water
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1 1/2 tablespoons white miso
  • 1 1/2 teaspoons sesame oil

Kale and Seasoning

  • 1 bunch lacinato kale, leaves removed from stems and thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon tamari or soy sauce

Toppings

  • Chili oil (to taste)
  • Sliced green onions (to taste)
  • Toasted sesame seeds (to taste)
  • Fresh chilies (optional, to taste)
  • Flaky salt (to taste)

Eggs

  • 2 to 3 large eggs
  • Water (for boiling eggs and ice bath)

Instructions

  1. Prepare Soft-Boiled Eggs: Bring a pot of water to a simmer. Gently lower in your eggs using a spoon and let them simmer for 7 minutes for soft yolks. Adjust cooking time to 6 minutes for runnier yolks or 8 minutes for firmer yolks. Remove eggs with a slotted spoon and immediately plunge them into an ice bath to stop the cooking process. Once cooled, peel the eggs under cold running water, starting from the wider bottom end for easier peeling. Refrigerate peeled eggs for up to 3 days if not serving immediately.
  2. Cook Oatmeal: In a medium saucepan, combine the oats, water, kosher salt, and ground ginger. Heat over medium until the mixture comes to a gentle simmer. Stir frequently and cook for about 8 minutes, or until the oats have softened and the mixture has thickened to a creamy consistency. Remove the pot from heat, then whisk in the white miso paste and sesame oil thoroughly. Cover the pot and let it sit for 5 minutes to deepen flavors.
  3. Sauté Kale: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the thinly sliced kale leaves and tamari or soy sauce. Cook the kale over medium-high heat, stirring occasionally, until the leaves are wilted but still vibrant green, about 3 to 5 minutes. Remove from heat and set aside.
  4. Assemble and Serve: Divide the miso oatmeal among serving bowls. Top each bowl with a soft-boiled egg (peeled and halved if preferred), sautéed kale, and a drizzle of chili oil. Garnish with sliced green onions, toasted sesame seeds, fresh chilies if using, and a pinch of flaky salt for added texture and flavor. Serve immediately while warm.

Notes

  • Adjust the egg boiling time to achieve your preferred yolk consistency.
  • You can substitute tamari with regular soy sauce for a less salty flavor.
  • Use gluten-free oats if you require a gluten-free recipe.
  • For a vegan version, omit eggs and consider adding firm tofu or mushrooms.
  • Leftover oatmeal can be refrigerated and gently reheated with a splash of water or broth.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/savory-miso-oatmeal-with-jammy-egg-recipe/