Miso Porridge with a Soft Egg

Make miso porridge with a soft egg, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
40 g Rolled oats (Dry weight.)
300 ml Water
1 tbsp (18 g) White miso paste (Off the heat. It seasons the whole bowl, so no salt goes in.)
1 large, about 55 g Egg
20 g, sliced Spring onion
1 tsp (4 g) Sesame seeds
A pinch Chilli flakes
Ingredient notes on the recipe page.

METHOD
1. Lower the egg into boiling water for six and a half minutes, then straight into cold water. Peel it once it is cool enough to hold.
2. Simmer the oats in the water for five minutes, stirring, until thick.
3. Off the heat, loosen the miso in a spoonful of the hot porridge and stir it through.
4. Halve the egg onto the oats and finish with the spring onion, sesame seeds and chilli flakes.

Contains gluten cereals, eggs, soya and sesame.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Miso made with barley carries gluten. White rice miso does not.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/miso-porridge-soft-egg

AI-generated images illustrating the recipe.

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