Savory Miso Oatmeal with Scallions and Sesame

Cook the Eggs

1. Bring a small pot of water to a gentle boil.
2. Carefully lower in the eggs and simmer for 6 minutes and 30 seconds for a jammy yolk.
3. Transfer immediately to an ice bath or rinse thoroughly under cold running water. Once cooled, peel gently and cut in half lengthwise.

Make the Savory Oatmeal

1. In a medium saucepan, combine the rolled oats, grated ginger, and water or vegetable stock. Bring to a simmer over medium heat.
2. Reduce heat to low and cook for 5 to 7 minutes, stirring occasionally, until the oats are soft, thick, and creamy.
3. Ladle out 2 to 3 tablespoons of hot liquid from the pot into a small cup, add the miso paste, and whisk until completely smooth. Stir this miso slurry and the soy sauce back into the oats, cooking over low heat for 1 minute just to heat through (avoid boiling to protect the miso flavor).
4. Season with a pinch of freshly ground black pepper to taste.

Assemble and Serve

1. Divide the warm miso oatmeal between two bowls.
2. Top each bowl with two egg halves, a generous handful of sliced scallions, and toasted sesame seeds.
3. Finish with a drizzle of toasted sesame oil and chili flakes if desired. Serve immediately.