Savory Shiitake Oatmeal

A touch of soy sauce and a dab of butter launch this cheap and easy meal into full-umami territory. Add vegetables and grated cheese for a full bowl of deliciousness.
By Carolyn Cope

Savory Shiitake Oatmeal

Savory oatmeal may seem surprising for a second, but once you get on board with the idea, it’s a natural fit. A touch of soy sauce and a dab of butter launch this cheap and easy meal into full-umami territory. Feel free to add lots more vegetables — I often do. Wilted spinach, corn kernels, and broccoli spring to mind. A little grated cheese or a few pieces of fresh or smoked mozzarella would also be delish.

Click here for the instructions to make the crispy shiitakes.

Savory Shiitake Oatmeal
 
Cook Time
Total Time
 
Soy sauce and a dab of butter launch this a cheap and easy meal into full-umami territory. Add vegetables and grated cheese for a full bowl of deliciousness.
Author:
Recipe Type: Breakfast
Ingredients
  • 1 teaspoon olive oil
  • 1 yellow onion, finely diced
  • 2 cloves garlic, minced
  • A sprinkle of fine sea salt
  • A few good grinds of black pepper
  • 2 cups old-fashioned rolled oats
  • 4 cups good vegetable stock
  • 2 teaspoons soy sauce
  • 1 tablespoon butter
  • 1 recipe Crispy Shiitakes (see instructions to make these in the link above)
  • 4 seven-minute boiled eggs
Instructions
  1. Heat the olive oil over medium heat in a medium-sized pot. Add the onion and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the garlic and the salt and pepper and cook two minutes more.
  2. Add the oats and stock to the pot, bring to a boil over high heat, and then simmer, stirring from time to time, until the oats have absorbed just about all the liquid.
  3. Stir in the soy sauce and butter.
  4. Ladle into bowls and top each bowl with an egg and plenty of crispy shiitakes.

 

Carolyn Cope

Carolyn Cope

Carolyn is the voice behind the popular blog Umami Girl and writes frequently for other food-related publications. Equal parts live-to-eat and eat-to-live, she holds certificates from both the French Culinary Institute and the eCornell Plant-Based Nutrition program. Carolyn has lived and worked in New York and London and currently resides with her husband and two daughters in a sweet little seaside town in New Jersey.

More Posts - Website - Twitter - Facebook - Pinterest

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: