🥣 Umami for Breakfast: Miso Oats with Tender Pork & Runny Egg

🥣 Umami for Breakfast: Miso Oats with Tender Pork & Runny Egg

💤 The Overnight Oat Shortcut

🍜 Miso Steel-Cut Oats with Tender Pork & Runny Egg

Ingredients (Serves 2):

• ½ cup steel-cut oats

• 2½ cups water

• 2 teaspoons white or yellow miso paste

• ½–¾ cup leftover “meat candy” pork, sliced or shredded

• 2 eggs (over-easy or jammy)

• 2 teaspoons toasted sesame oil (I use the fresh stuff my MIL makes 💛)

• 2 scallions, thinly sliced

• Optional: chili crisp (my love language), sesame seeds, furikake, or nori strips

🌙 Night Before:

☀️ Morning:

1. Cook the oats:
Bring the soaked oats to a boil, then reduce to a simmer. Cook 10–12 minutes, stirring occasionally, until tender and creamy.

2. Warm the pork:
Add the leftover pork in the last few minutes of cooking. Just enough to heat it through — we’re keeping it tender, not crispy.

3. Add the miso:
Scoop a spoonful of hot oat liquid into a bowl, stir in the miso until smooth, then return it to the pot off the heat.

4. Fry or boil your eggs:
I usually go with over-easy, but a 9-minute jammy egg would absolutely slap.

5. Assemble your bowl:
Spoon oats and pork into bowls. Top with egg, drizzle with sesame oil, sprinkle scallions, and finish with chili crisp or whatever else makes you happy.

🌶️ Add-ons That Slap:

• Pickled cucumbers

• Kimchi

• Steamed spinach

• Roasted seaweed strips

• A splash of soy sauce or a little rice vinegar for brightness

Why It Works:

• Fiber-rich from the steel-cut oats

• Deep umami from miso and pork

• Healthy fat and richness from egg + sesame oil

• Chili crisp because life is short