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Miso Porridge with a Soft Egg

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

1 serving · 7 ingredients · 4 steps

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Miso Porridge with a Soft Egg, plated and ready to serve. — The finished recipe. Miso Porridge with a Soft Egg

Ingredients 1 to 6 for miso porridge with a soft egg arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for miso porridge with a soft egg arranged separately on a dark worktop. — Ingredients 7 to 7. A pinch Chilli flakes

Miso Porridge with a Soft Egg, preparation step 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. — Step 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.

Miso Porridge with a Soft Egg, preparation step 2: Simmer the oats in the water for five minutes, stirring, until thick. — Step 2. Simmer the oats in the water for five minutes, stirring, until thick.

Miso Porridge with a Soft Egg, preparation step 3: Off the heat, loosen the miso in a spoonful of the hot porridge and stir it through. — Step 3. Off the heat, loosen the miso in a spoonful of the hot porridge and stir it through.

The finished miso porridge with a soft egg. — Step 4. Halve the egg onto the oats and finish with the spring onion, sesame seeds and chilli flakes.

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