Savory Miso-Oatmeal Bowl

Name: Savory Miso-Oatmeal Bowl
Prep time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 4 large eggs; 2 tbsp. extra-virgin olive oil, divided; 1 small shallot, finely chopped; 2 tsp. finely grated fresh ginger; 1/2 c. white miso; 2 c. Quaker® Old-Fashioned Oats; 1 tbsp. rice vinegar; 1 bunch kale, thick stems removed and leaves finely chopped (about 6 cups); 2 tsp. sesame seeds (black and white), toasted; Red pepper flakes, for garnish; 1/3 c. chili crisp, plus more for serving (optional)

By Laura RegePublished: Nov 30, 2022

Emma Fishman

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

20 mins

Jump to recipe

It’s a universally acknowledged truth: Oatmeal is one of the most satisfying ways to start the day. And just when you thought it couldn’t get any better, here we are with an unexpected twist on the classic. This savory version is sure to brighten even the gloomiest of mornings, with a sunshiny soft boiled egg, gingery sautéed kale, and umami-rich miso Quaker® Old-Fashioned Oats. Getting out of bed just got a lot easier.

Advertisement - Continue Reading Below

Ingredients

4
large eggs
2 Tbsp.
extra-virgin olive oil, divided
1
small shallot, finely chopped
2 tsp.
finely grated fresh ginger
1/2 cup
white miso
2 cups
Quaker® Old-Fashioned Oats
1 Tbsp.
rice vinegar
1
bunch kale, thick stems removed and leaves finely chopped (about 6 cups)
2 tsp.
sesame seeds (black and white), toasted
Red pepper flakes, for garnish
1/3 cup
chili crisp, plus more for serving (optional)

Directions

1. Step 1Fill a large bowl with ice water. Bring a small saucepan of water to a boil. Add eggs and boil 6 minutes. Using a slotted spoon, transfer eggs to ice water to stop cooking. When cool enough to handle, peel the eggs.
2. Step 2Meanwhile, heat a medium saucepan on medium heat. Add 1 tablespoon oil and the shallot, and cook, stirring occasionally, until tender, about 2 minutes. Add ginger, and cook, stirring occasionally, until ginger is light golden brown, about 1 minute more. Add in 1 cup water, then whisk in miso to dissolve. Add 3 cups water and bring to a boil. Add oats and simmer until oats are tender and oatmeal is slightly thickened, about 5 minutes. Stir in vinegar and ¼ teaspoon salt. Remove from the heat, cover and keep warm.
3. Step 3Heat remaining tablespoon oil in a medium skillet on medium heat. Add kale and cook, tossing, until kale is just wilted, 2 to 3 minutes. Season with a pinch of salt and remove from heat.
4. Step 4Stir oatmeal, then divide between 4 bowls. Top each bowl with kale and a soft boiled egg. Sprinkle with sesame seeds and red pepper flakes and drizzle with chili crunch.