By Ashley Rector
Bring a pot of water to a boil. Gently add the eggs and boil them for exactly 6 minutes for soft-boiled eggs. Once done, transfer the eggs to an ice bath to stop the cooking process.
In a medium saucepan, bring the low-sodium vegetable or chicken broth to a simmer over medium heat.
Stir the white miso paste into the broth until fully dissolved.
Add the rolled oats to the saucepan, stirring to combine. Lower the heat and let it cook, stirring occasionally, for about 10 minutes until the oats are tender and the mixture is creamy.
Stir in sesame oil and soy sauce (if using). Add salt and pepper to taste.
Peel the soft-boiled eggs and slice them in half lengthwise.
Divide the miso oatmeal into three bowls. Top each serving with two halved soft-boiled eggs.
Garnish with sliced scallions and toasted sesame seeds before serving.
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This Breakfast Savory Asian-Inspired recipe is ready in 30 minutes and features Rolled oats, Low-sodium vegetable or chicken broth, White miso paste and other delicious ingredients. Contains 410 calories total.
Bring a pot of water to a boil. Gently add the eggs and boil them for exactly 6 minutes for soft-boiled eggs. Once done, transfer the eggs to an ice bath to stop the cooking process.
In a medium saucepan, bring the low-sodium vegetable or chicken broth to a simmer over medium heat.
Stir the white miso paste into the broth until fully dissolved.
Add the rolled oats to the saucepan, stirring to combine. Lower the heat and let it cook, stirring occasionally, for about 10 minutes until the oats are tender and the mixture is creamy.
Stir in sesame oil and soy sauce (if using). Add salt and pepper to taste.
Peel the soft-boiled eggs and slice them in half lengthwise.
Divide the miso oatmeal into three bowls. Top each serving with two halved soft-boiled eggs.
Garnish with sliced scallions and toasted sesame seeds before serving.
Calories per Serving: 410
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