4 cups (32 ounces) low-sodium chicken broth
1/4 cup red or white miso paste
1 cup steel-cut oats
4 to 6 large eggs, fried
4 scallions, white and green parts, thinly sliced
Bring the broth to a boil over high heat in a medium saucepan.
Place the miso paste in a small bowl. After the broth has boiled, pour 1 cup hot broth into the bowl and whisk until smooth and completely combined.
Meanwhile, add the oats to the saucepan and bring it back to a boil. Reduce the heat to low so that the oats are at a gentle simmer. Add the miso broth and whisk until it is completely incorporated. Simmer over low heat, stirring occasionally and scraping the bottom of the pan, until the oats are very tender and the oatmeal is as creamy as you like it, 20 to 30 minutes. Do not let the broth boil after the miso has been added.
Serve immediately in bowls topped with a fried egg and scallions.
Recipe Notes
- Storage: The oats, without the egg and scallions, can be stored in an airtight container in the refrigerator for up to 1 week. The oats will thicken in the fridge; stir a little water or chicken broth into them when reheating to loosen, and garnish just before serving.