Creamy oatmeal gets savory depth from miso, topped with a fried egg, scallions, sesame, and a few drops of chili oil for a little heat and contrast. This warm breakfast is ready in about fifteen minutes.
Oatmeal doesn’t have to be sweet. For this version, cook rolled oats in water or mild vegetable broth, then stir in miso at the end. The porridge turns soft and creamy, with a little bite from the oats; miso adds a salty, full-bodied flavor that pairs well with the mild oats. Use unsalted broth if possible, since miso already adds salt. Water keeps the flavor more neutral and lets the miso come through more clearly.
When you add the miso makes a difference. First take the pan off the heat and stir the paste until smooth with a spoonful of warm oatmeal, before mixing it back into the pan. This prevents lumps and makes it easier to adjust the amount. White miso is usually mild and slightly sweet; yellow or red miso has a stronger, saltier flavor, so start with a little less. Taste before adding extra salt. Use rolled oats for a breakfast that’s ready quickly. Steel-cut oats take much longer to cook and need a different amount of liquid.
A fried egg makes the porridge a filling meal and adds a second texture: a crisp, well-cooked edge around a soft yolk. Fry the egg in a small skillet while the oats simmer, so the cooking doesn’t take longer than necessary. Scallions add a fresh, sharp note, sesame brings a little crunch, and chili oil adds warmth. The oil is deliberately used as a finishing touch: a few drops are enough to keep it from overpowering the miso. If you prefer less heat, leave out the chili oil or use just a few drops.
There are simple ways to vary the dish without changing the idea. A splash of extra water makes the porridge looser, while using a little less liquid gives it a thicker, spoonable texture. For a vegetarian version, use water or broth without animal ingredients, and check the miso packaging if that matters to you. No scallions on hand? A little finely chopped chives will also work, though the flavor is milder. Don’t add any more salty toppings before you’ve tasted it.
Serve the oatmeal right away, while the porridge is warm and the egg still holds its shape. If you like, put the chili oil on the table separately so everyone can choose how much heat they want. This recipe is best suited to a single morning serving per person: oatmeal thickens considerably as it cools. If you do have porridge left over, cool it promptly, cover and refrigerate it, then heat it through with a splash of water; it’s best to fry the egg just before serving.
Put the oats and water or broth in a saucepan. Bring to a boil and simmer gently for 6–8 minutes, stirring regularly, until the porridge is creamy.
Take the pan off the heat. First stir the miso until smooth with a tablespoon of warm oatmeal, then mix it into the rest of the porridge.
Meanwhile, heat the neutral oil in a skillet over medium heat. Fry the eggs until the whites are set and the edges are golden brown.
Divide the oatmeal between two bowls. Put a fried egg in each bowl and finish with scallions, sesame seeds, and a few drops of chili oil.
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