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Savory Miso Oatmeal with a Jammy Egg Recipe

Savory Miso Oatmeal with a Jammy Egg Recipe
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★★★★★

4.9 from 20 reviews

This Savory Miso Oatmeal with Jammy Egg is a comforting and nutritious twist on traditional oatmeal, inspired by Japanese flavors. Featuring creamy rolled oats cooked in a savory miso broth, topped with perfectly soft-boiled jammy eggs and garnished with scallions, toasted sesame seeds, and a touch of chili crisp, this recipe offers a hearty, umami-rich breakfast or light meal option that’s quick to prepare and deeply satisfying.

Ingredients

Scale

For the Jammy Eggs:

  • 2 large eggs
  • Ice bath (bowl of ice water)

For the Savory Miso Oatmeal:

  • 1 tablespoon olive oil or avocado oil
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated or finely minced
  • 1 cup rolled oats (old-fashioned oats, not instant)
  • 2 cups low-sodium vegetable broth (or water, or chicken broth)
  • 1 ½ – 2 tablespoons white or yellow miso paste (adjust to taste)
  • 1 teaspoon soy sauce (or tamari for gluten-free)
  • ½ teaspoon toasted sesame oil

For Garnish (choose your favorites):

  • 2 scallions (green onions), thinly sliced
  • 1 teaspoon toasted sesame seeds
  • ½ teaspoon furikake seasoning (optional)
  • Chili crisp or sriracha, to taste (optional)
  • A few sprigs of fresh cilantro or nori strips (optional)

Instructions

  1. Prepare the Jammy Eggs: Bring a pot of water to a gentle boil. Carefully lower the eggs into the boiling water and cook for exactly 6-7 minutes for a jammy, soft yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, gently peel the shells and set aside.
  2. Sauté Aromatics: Heat the olive or avocado oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant but not browned.
  3. Cook the Oats: Add the rolled oats to the pot and stir to coat them with the oil and aromatics. Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cook for about 5-7 minutes, stirring occasionally, until the oats are tender and creamy.
  4. Add Miso and Seasonings: Remove the pot from heat. In a small bowl, dissolve the miso paste with a few tablespoons of the hot oat mixture, then stir it back into the pot. Stir in the soy sauce and toasted sesame oil. Adjust miso quantity based on taste preference.
  5. Assemble and Garnish: Divide the savory miso oatmeal into bowls. Halve the jammy eggs and place them on top. Garnish with sliced scallions, toasted sesame seeds, optional furikake seasoning, chili crisp or sriracha for heat, and fresh cilantro or nori strips for added flavor and texture.

Notes

  • Use rolled oats for the best texture; instant oats tend to become mushy in this recipe.
  • The jammy eggs can be prepared ahead of time and stored in the refrigerator for up to 2 days.
  • Adjust miso paste amount depending on your salt preference and type of miso used.
  • For a vegan version, omit the egg and increase the vegetable broth slightly.
  • To make this gluten-free, use tamari instead of soy sauce and ensure your miso paste is gluten-free.

Nutrition

Keywords: Savory oatmeal, miso oatmeal, jammy egg, Japanese breakfast, healthy breakfast, umami oats

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