Miso Porridge with a Soft Egg
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Miso goes in off the heat because boiling it flattens the flavour. One tablespoon does the job of salt and more.
Six and a half minutes from boiling gives a yolk set at the edge and still runny in the middle. Straight into cold water or it keeps cooking.

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