Savory Miso Oat Bowls with Jammy Eggs

Steps

1. Prep first: slice the mushrooms, mince the garlic, grate the ginger and slice the green onion. Fill a bowl with cold water and ice for the eggs.
2. Warm the sesame oil in a medium pot over medium-high heat. Add the mushrooms and cook 5 minutes until browned. Add the garlic and cook 30 seconds.
3. Add the spinach to the pot and toss until just wilted, about 1 minute. Stir in the low-sodium soy sauce, then transfer the mushroom-spinach mixture to a plate and cover to keep warm.
4. Pour the water into the same pot and bring to a boil. Lower in the eggs with a spoon and simmer 7 minutes, until the whites are firm and the yolks are just set, reaching 160°F (71°C). Lift the eggs into the ice water, keeping the hot water in the pot.
5. Stir the oats and ginger into the hot water in the pot and simmer over medium-low, stirring often, for 5 to 6 minutes until creamy.
6. Take the oats off the heat. Ladle a few spoonfuls of the hot oat liquid into a cup, whisk in the miso paste until smooth, then stir the miso mixture back into the oats.
7. Peel the eggs and halve them.
8. Divide the oats among four bowls. Top each with a quarter of the mushroom-spinach mixture and two egg halves.
9. Finish each bowl with the green onion, sesame seeds and red pepper flakes, and serve warm.