What started as a simple camping meal has lately become one of our favorite breakfasts at home. It couldn’t be simpler and is great topped with so many different things, just use your imagination. I love it with mushrooms fried in a little butter, and lately we've been mixing a beaten egg in at the end, ojiya-style. If I have some greens on hand, I’ll quickly saute a handful of those as well. Our favorite finishing touch is a pinch of aosa ko, powdered aonori you can find at Japanese grocery stores, which is totally optional but does add a nice briny flavor. Any kind of nori, crumbled over the top, works great too.
Easy Miso Oats
For 2 servings
1 1/2 cups water
2 tbsp white (shiro) miso
1 cup rolled oats
2 tbsp butter, divided
about 4 oz Japanese mushrooms, thinly sliced — shiitake, oyster, maitake, bunashimeji are all good
2 scallions, thinly sliced
1 egg, beaten (optional)
pinch of aosa ko or shredded nori (optional)
In a small saucepan, mix the miso into the water, mashing it with a fork to dissolve it as much as possible. Add the oats, stir, and leave to soak while you prep the toppings.
Heat 1 tbsp of butter in a small frying pan over medium heat. When melted, add the thinly sliced mushrooms and saute until beginning to brown, about 10 minutes. Add a dash of salt and set aside.
Set the saucepan of oats over medium-low heat and slowly bring to just barely a simmer, stirring often. Add the last tablespoon of butter. If you want to add egg, pour the beaten egg in just at the end, once the oats have thickened, and stir constantly for a few minutes so that the egg develops a creamy texture and full mixes with the oats. Add an extra pinch of salt for the egg. Then remove from heat and serve into two bowls. Top each with half the mushrooms, sliced scallions, and nori. Enjoy immediately.