Savory Miso Oatmeal with Soft Egg

Bring a small pot of water to a boil. Gently lower the egg into the pot and cook for 6–7 minutes for a soft, jammy yolk. Transfer to an ice bath when done.

Heat 1 tsp oil in a small saucepan over medium heat. Add minced ginger and sauté for 30 seconds until fragrant.

Add steel-cut oats and stir constantly for 1–2 minutes to lightly toast.

Pour in vegetable broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 15–18 minutes until oats are creamy and tender.

While the oats cook, sauté or warm your choice of fresh vegetables and protein separately (bacon, tempeh, salmon, etc.) in a small skillet; set aside.

Whisk miso paste with a few tablespoons of the warm oatmeal liquid to dissolve it, then stir back into the pot. Add tamari to taste and adjust seasoning.

Pour the oatmeal into a bowl. Peel and halve the soft-boiled egg and arrange on top. Scatter cooked vegetables and protein around the egg.

Drizzle with a touch of sesame oil if desired, garnish with sesame seeds, sliced green onion, and any additional umami seasoning. Serve hot.