Savory Miso Oats with Soft Poached Egg


Chef Brett takes traditional oats to a whole new level, infusing them with umami goodness! Project Angel Heart Registered Dietitian Zachary Hedden notes that this dish has a range of nutritional benefits that contribute to a well-rounded and satisfying breakfast.

He notes that the oats in this dish promote digestive health and are an excellent source of dietary fiber. Miso is a powerful probiotic that promotes gut health and helps boost your immune system. What’s more, the radishes and scallions not only add a refreshing crunch, but also add vitamins and minerals. Radishes are rich in vitamin C and contain antioxidants, while scallions provide vitamins A and K. Enjoy!

Bowl of savory miso oats with soft poached egg

Savory Miso Oats with Soft Poached Egg

Makes 2 servings

Savory miso oats:

  • 2 cups filtered water
  • 1 tablespoon white miso paste
  • 1 cup quick oats
  • 2 tablespoons butter
  • kosher or sea salt to taste

Soft poached egg:

  • 3-4 cups water
  • 2 tablespoons distilled white vinegar
  • 2 large farm eggs


  • 2-3 red radishes, thinly sliced (works best with mandolin slicer)
  • 3 whole scallions, thinly sliced
  • Furikake seasoning (or substitute sesame seeds)
  • Sriracha or favorite hot sauce

Making the oats:

In a small saucepan, bring 2 cups of filtered water to a boil.

Whisk in the miso paste until it’s diluted, then add the oats. Reduce the heat to low and simmer, stirring frequently to avoid lumps.

Cook the oats for approximately 5 minutes, then turn off the heat. Add the butter and salt to taste, stirring until the butter is melted and incorporated.

Making the soft poached egg:

In another small saucepan, bring 3-4 cups of water to a gentle simmer. Stir in the vinegar, which will help the poached eggs hold their shape.

Crack the eggs in a small ramekin or bowl. Carefully slide the eggs into the simmering water, ensuring not to break the yolks. Cook the eggs for 3-4 minutes for soft poached eggs.

Using a slotted spoon, remove the poached eggs from the water and dab them with a paper towel to remove excess water.

Assembling the dish:

Divide the cooked oats between two bowls. Top each bowl with a poached egg, thinly sliced radishes, scallions, a sprinkle of furikake seasoning, and a drizzle of Sriracha or your favorite hot sauce.