Miso Oatmeal with a 6 Minute Egg

Packed with protein, fiber, and antioxidant-rich vegetables, this nourishing breakfast dish supports energy, digestion, and balance throughout your day. 

INGREDIENTS

FOR THE MISO OATMEAL WITH A 6 MINUTE EGG 

1 egg 

4 ounces miso oatmeal  

2-1/2 ounces roasted mushrooms  

3 ounces sautéed sesame kale  

1/2 tablespoon chili crisp  

1 pinch Maldon sea salt 

FOR THE MISO OATMEAL  

(yields ~12 ounces) 

2 cups chicken stock 

1-1/2 teaspoons miso  

1/4 teaspoon ground ginger  

4 tablespoons steel-cut oats 

FOR THE ROASTED MUSHROOMS  

(yields ~5 ounces) 

10 ounces mixed mushrooms  

1 teaspoon rosemary olive oil  

1/4 teaspoon rosemary, chopped  

FOR THE SAUTÉED SESAME KALE  

(yields ~6 ounces) 

8 ounces Tuscan kale  

1/2 tablespoon sesame oil  

1/8 teaspoon salt 

INSTRUCTIONS

TO MAKE THE MISO OATMEAL WITH A 6 MINUTE EGG 

1. Place a small pot of water over high heat. The best water for poaching an egg is shallowly simmering water (180–190 F) seasoned with 1–2 tablespoons of white vinegar. The vinegar helps the whites coagulate quickly, while a gentle, barely simmering, or “trembling,” water prevents the egg from breaking apart. Use a pot at least 4 inches deep for a better shape.  

2. Poach the egg for 6 minutes.  

3. Scoop hot oatmeal into a warm serving bowl. Place mushrooms and kale off to the side of the bowl, then add the poached egg on top of the oatmeal in the center of the bowl.  

4. Drizzle chili crisp over the egg and around the top of the oatmeal.  

5. Sprinkle Maldon salt over the top of the dish to finish.  

TO MAKE THE MISO OATMEAL 

1. Place a pot over medium heat and add chicken stock, miso, and ground ginger. Whisk to combine, then bring to a boil.  

2. Reduce heat to a simmer and whisk in steel-cut oats. Cook, covered, until the oats have absorbed all the liquid.  

TO MAKE THE ROASTED MUSHROOMS  

1. Chop mushrooms into similar-sized pieces. Toss with oil and chopped rosemary.  

2. Place onto a sheet pan and roast in the oven until golden brown and tender (about 20 minutes).  

TO MAKE THE SAUTÉED SESAME KALE 

1. Wash the kale well, then remove any large pieces of stem. You can also use baby kale; if you do, you don’t need to remove any stems.  

2. Chop the kale into smaller pieces.  

3. Place a sauté pan (or wok) over medium-high heat and add sesame oil. Add kale and cook until wilted.  

4. Season with salt.