Savory Oatmeal with Miso, Mushrooms, and Poached Egg

Ingredients

• 1 cup rolled oats
• 2 cups vegetable broth
• 1 cup water
• 2 tablespoons white miso paste
• 1 tablespoon unsalted butter
• 8 ounces shiitake mushrooms, sliced
• 1 tablespoon neutral oil
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• 2 large eggs
• 1 tablespoon distilled white vinegar
• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds
• 0 freshly ground black pepper, to taste

Method

1. 1

   In a 6-quart saucepan, combine the vegetable broth and water and bring to a simmer over medium heat.

   5:00 · Bring broth to simmer
2. 2

   Stir in the rolled oats, reduce heat to low, and cook, stirring occasionally, until thickened and creamy.

   10:00 · Simmer oats
3. 3

   Ladle about 1/4 cup of the hot liquid from the oats into a small bowl, whisk in the miso paste until smooth, then stir the mixture back into the oats. Remove from heat and cover to keep warm.

4. 4

   While the oats cook, heat the oil and butter in a 9-inch skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender.

   8:00 · Sauté mushrooms
5. 5

   Add the garlic and soy sauce to the mushrooms and cook, stirring, until fragrant, about 30 seconds. Remove from heat.

   0:30 · Cook garlic
6. 6

   Fill a 3-quart saucepan with 3 inches of water, add the vinegar, and bring to a gentle simmer over medium heat.

   5:00 · Heat poaching water
7. 7

   Crack each egg into a small cup, then gently slide into the simmering water. Poach until the whites are set but the yolks remain runny.

   3:00 · Poach eggs
8. 8

   Lift the poached eggs out with a slotted spoon and let drain briefly on a paper towel.

9. 9

   Divide the miso oatmeal between two bowls and top each with sautéed mushrooms and a poached egg.

10. 10

    Garnish with scallions, a drizzle of sesame oil, sesame seeds, and black pepper, then serve immediately.