Savoury Miso Oatmeal
- 10 min prep
- 30 min
- Cook
- Serves 2
- 335 kcal
- 14 g protein
Oats cooked like a broth bowl: ginger, mushrooms and white miso, finished with spring onion, sesame and crisp tofu. Savoury oatmeal for people who skip sweet breakfasts.
Ingredients
- 1 cup (90 g) rolled oats
- 2½ cups (600 ml) water or vegetable stock
- 1½ tbsp (27 g) white miso
- 2 tsp (10 ml) oil
- ½ cup (100 g) firm tofu, cut into 1.5 cm cubes
- 1 cup (70 g) mushrooms, sliced
- 1 tsp (5 g) grated ginger
- 1 clove garlic (3 g), minced
- 1 cup (30 g) baby spinach, loosely packed
- 2 spring onions (30 g), thinly sliced, whites and greens separated
- 1 tsp (5 ml) toasted sesame oil
- 2 tsp (6 g) toasted sesame seeds
- A pinch of chilli flakes, optional
Method
- 1Pat the tofu dry. Heat 1 tsp oil in a non-stick pan over medium-high heat and sear the tofu cubes, turning, for 5 to 6 minutes until golden on most sides. Lift out onto a plate.
- 2In the same pan, add the remaining oil and the mushrooms. Cook without stirring for 2 minutes so they brown, then stir and cook 2 minutes more. Add the ginger, garlic and spring onion whites and cook for 30 seconds until fragrant.
- 3Tip in the oats and stir for a minute to toast them lightly in the pan juices.
- 4Pour in the water or stock, bring to a boil, then lower to a simmer. Cook for 5 to 6 minutes, stirring now and then, until the oats are soft and the mixture is loose and creamy. Stir in the spinach for the last minute until it wilts.
- 5Take the pan off the heat. Put the miso in a cup, whisk in 3 tbsp of the hot cooking liquid until smooth, then stir it back into the oats. Do not boil once the miso is in.
- 6Taste for salt; miso usually brings enough. Ladle into bowls and top with the tofu, spring onion greens, sesame seeds, a few drops of sesame oil and chilli flakes.
Notes from the Department
- Keep this looser than sweet porridge. It thickens fast in the bowl, so stop cooking while it still looks a little soupy.
- White miso is mild and slightly sweet; red miso is saltier and stronger, so start with half the amount.
- No tofu? Top with a handful of roasted peanuts or edamame for protein and crunch.
Nutrition per serving
- Energy
- 335 kcal
- Protein
- 14 g
- Carbohydrate
- 40 g
- Fat
- 15 g
- Fibre
- 7.1 g
- Sugars
- 2.8 g
Why this works
Oats are neutral, which makes them as good a base for savoury flavours as rice. Cooked a little looser than sweet porridge, they turn into something close to a quick congee. Miso brings deep, salty umami; ginger and garlic add warmth; seared tofu and browned mushrooms give the bowl the texture contrast that keeps it from being one-note.
Miso goes in at the end, off the heat. Boiling it dulls its flavour, and dissolving it in a little hot liquid first stops it clumping.
Indian pantry swaps
Miso is now easy to find in larger supermarkets and online. If you have none, use 1 tbsp light soy sauce and a pinch more salt; the flavour is sharper but works. Paneer seared the same way can replace tofu if you are not vegan. A spoon of chilli oil or a quick tempering of garlic and red chilli turns this into something closer to a desi breakfast.
Miso is not reliably gluten-free, as some kinds are fermented with barley, so we do not label this bowl gluten-free.
Storage
The oat base keeps 2 days in the fridge. Reheat with a splash of water, warming gently so the miso does not boil, and add fresh toppings. Keep the tofu separate so it stays crisp. A savoury breakfast is fully permitted under current regulations.
Questions people ask
- What does savoury oatmeal taste like?
- Like a thick, comforting soup. The oats take on whatever they are cooked with, so here the bowl tastes of miso, ginger and sesame rather than anything sweet.
- Can I use quick oats for miso oatmeal?
- Yes. Cook them for 2 to 3 minutes and use about ½ cup less water. Steel-cut oats work too, with 3 cups of water and 20 to 25 minutes of simmering.
- Is miso oatmeal vegan?
- This version is. Many savoury oat recipes are topped with an egg; we use seared tofu instead. Check that your vegetable stock contains no dairy.
Inspired by The Kitchn. Method, notes and photograph by the Ministry of Oats.
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