Savory Oatmeal
Lin Wei
@linweiwok
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Difficulty
Easy
Let's cook
Cook in stock, not water
Simmer the oats in stock for 6 minutes, stirring, until thick and creamy. Stock rather than water or milk is the whole shift here.
💡Once you have had oats cooked in stock, sweet porridge starts to seem like the odd version.
Season while cooking
Stir in the soy sauce and white pepper as it thickens, so it seasons through rather than sitting on top.
Wilt greens in
Add the spinach in the last minute and stir until collapsed.
Soft-boil the eggs
Boil the eggs 6.5 minutes, then ice and peel. The jammy yolk becomes part of the sauce.
Top generously
Spoon into bowls, halve the eggs on top, and finish with chilli crisp, scallions, sesame seeds, and a drizzle of sesame oil.
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📝 Tips, swaps, and make-ahead notes
Oats keep thickening as they sit, so pull them slightly looser than you want. This is closer to congee than to porridge in spirit, and takes a fraction of the time.
- •Vegan: Vegetable stock and crisped tofu or mushrooms in place of the egg.
- •Add: Leftover roast chicken, kimchi, or a spoonful of miso.
- •Steel-cut: Better texture but needs 25 minutes.
Nutrition & Safety
Calories
386kcal
Protein
17g
Carbs
46g
Fat
16g
⚠️ Allergen & Safety Note
This recipe contains gluten, egg, soy and sesame. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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