Have you ever had savoury oatmeal? Not porridge with honey and fruit, but oats soaked in boiling water, stirred with miso paste, and topped with halved cherry tomatoes, wakame seaweed, sliced spring onion, sesame seeds, and a fried egg. It sounds wrong until you try it. Then it sounds like the best breakfast you have been ignoring.
The miso dissolves into the warm oats and turns them savoury and umami-rich, like a thick soup. The wakame rehydrates in the heat and adds a briny, oceanic note. The fried egg on top means every spoonful from the centre has a runny yolk stirred through. I discovered this during a phase of eating Japanese breakfasts and it stuck permanently.
How to Make Miso Oatmeal
Soak, Do Not Cook
Pour boiling water over the rolled oats until the water covers them by about 2.5cm (1 inch). Let them soak for 3-5 minutes. You are not cooking porridge on the stove. You are softening oats in a bowl. They should be tender but not mushy.
While the oats soak, fry an egg and chop the cherry tomatoes and spring onion.
Stir in the Miso While Warm
Mix the miso paste into the warm oats. Use about half a tablespoon. Miso is salty, so start with less and taste. The warmth of the oats dissolves the paste. Cold oats will not incorporate it smoothly.
Top with halved cherry tomatoes, a sprinkle of wakame, sliced spring onion, sesame seeds, and the fried egg. Eat immediately while the egg is still runny.
Hearty Miso Oatmeal
- Total Time: 10 minutes
- Yield: Serves 1
- Diet: Vegetarian
Description
A quick and satisfying breakfast (or light lunch!), this miso oatmeal is packed with umami flavor and healthy ingredients. Perfect for busy mornings or a comforting meal.
Ingredients
- 6 tbsp Rolled Oats
- 1 cups (250 ml) Boiling Water
- 0.5 tbsp Miso Paste
- a handful Cherry Tomatoes
- a sprinkle of Wakame
- 1 Spring Onion
- 1 tsp Sesame Seeds
Instructions
- Place oats in a bowl or deep plate and add boiling water until the water covers the oats by 1 inch. Let it soak for 3-5 minutes until softened.
- Meanwhile, heat a frying pan to fry an egg.
- Cut the cherry tomatoes and spring onion.
- In a small bowl, mix miso paste with 2 tablespoons of hot water.
- Stir the diluted miso into the softened oats.
- Top with the fried egg, tomatoes, wakame, spring onion, and sesame seeds.
- Add more miso if desired.
Notes
- For a smoother oatmeal, blend the cooked oats briefly before adding the miso.
- If you don’t have wakame, add a pinch of other dried seaweed or omit it entirely.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
What is wakame?
A type of edible seaweed, sold dried in small packets at Asian grocery stores and many supermarkets. It rehydrates in warm liquid within a minute. A small sprinkle goes a long way. If unavailable, skip it or use a pinch of nori flakes.
What miso should I use?
White (shiro) miso is milder and works well here. Red miso is stronger and saltier. Either works, but start with less if using red. Miso paste is sold in the refrigerated section of Asian grocery stores and many supermarkets.
Can I use instant oats?
Rolled oats are better for this because they hold their shape and have more texture. Instant oats turn to paste, which is fine for sweet porridge but wrong for a savoury bowl where you want some bite.
If You Liked This Recipe, You’ll Love These
- Bacon and Egg Breakfast Ramen
- Perfectly Spicy Breakfast Ramen
- 30 Minute Potato Miso Ramen
- Baked Eggrolls with Homemade Teriyaki Sauce
Which miso did you use, white or red?
Savory oats sounded weird but so cozy with the miso, thanks! Like a quick congee.