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Miso Oats With Egg and Avocado

By Hetty Lui McKinnon

4.8

(4)

Miso oats with egg and avocado in a bowl.
Photo by Hetty McKinnon

I learned to make this dish of miso oats as a teenager, when my mum was laid up with back problems, leaving me as the primary cook in the house.

I’d never made jook before, so my mother talked me through how to make savory oats instead. I was instantly charmed by this quick and simple way of replicating jook, in a fraction of the time. This is now my lunch-for-one staple, swiftly thrown together and topped with an egg (marinated in soy or tea or beet-pickled if you prefer), avocado, kimchi or even leftover salad. Drizzle with chile oil or your favorite hot sauce if you like it spicy.

This recipe was excerpted from 'To Asia, With Love' by Hetty McKinnon. Buy the full book on Amazon. Click through for more of our favorite Hetty McKinnon recipes→

What you’ll need

Recipe information

  • Yield

    Serves 2

Ingredients

1 cup old-fashioned rolled oats
4 cups vegetable stock
2 Tbsp. white (shiro) miso
4 large eggs
4 scallions, finely sliced
1 avocado, sliced
1 to 2 Tbsp. toasted black or white sesame seeds
Sea salt

Preparation

  1. Step 1

    Place the oats in a saucepan, add the stock and bring to a boil. Reduce the heat to low and place the lid on slightly ajar, then cook for about 15 minutes, until the oats have reached a porridge consistency. Turn off the heat and gradually stir in the miso paste, a little at a time, until it has dissolved into the oats. Taste and season with salt if needed.

    Step 2

    Bring a separate saucepan of water to the boil, then add the eggs. Set the timer for 6 minutes for soft yolks, 7 minutes for “jammy” eggs, and 8 to 9 minutes for hard-boiled eggs. When your timer goes off, drain the eggs immediately and either rinse them under cold running water or place in an ice bath until they are completely cold. Peel and cut in half.

    Step 3

    Ladle the oats into bowls and top with the boiled eggs, scallions, avocado, and sesame seeds. Season with a small pinch of sea salt and serve immediately.

Image may contain: Food, Meal, Dish, and Plant
Adapted from To Asia, With Love by Hetty McKinnon. Copyright 2020 by Hetty McKinnon. Published by Prestel, an imprint of Penguin Random House. Reprinted with permission.
TagsCookbooksLunchOatRice & GrainsMisoBreakfastBrunchGluten FreeVegetarianSimmer

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