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Greatest plates · Breakfast
Savoury Miso Steel-Cut Oat Bowl with Edamame & Sesame
A warm, umami-rich breakfast bowl of creamy steel-cut oats simmered in savoury stock, topped with pan-crisped tofu, buttery edamame, a swirl of white miso and toasted sesame. Comforting, salty-savoury and packed with plant protein to start the day.
Serves 4Prep 10 minCook 30 minBreakfasttofu & edamame
Containsgluten · soy · sesame
Protein 23%Carbs 45%Fat 32%
About 430 kcal a serve — 24 g protein, 48 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Toast and simmer the oats
start hereRinse the steel-cut oats in a sieve, then tip into a medium saucepan set over medium heat and stir for 1–2 minutes until they smell nutty. Pour in the water and soy sauce, bring to the boil, then reduce to a gentle simmer.
In the saucepanOats →
medium heat, then low
Cook down to creamy
Simmer uncovered, stirring every few minutes so the base doesn't catch, for 25–30 minutes until the oats are tender and porridge-like. Add a splash more water if it thickens too fast.
In the saucepanOats →
25–30 min low simmer
Crisp the tofu
While the oats cook, heat 1 tablespoon of the sesame oil in a non-stick frying pan over medium-high heat. Add the tofu cubes and fry, turning occasionally, for 6–8 minutes until golden on several sides. Set aside.
In the frying panTofu →
medium-high, 6–8 min
Blanch the edamame
Add the frozen edamame to the same pan (or a small pot of boiling water) and cook for 3–4 minutes until hot and bright green. Drain if boiled.
In the frying panEdamame →
3–4 min
Loosen the miso
In a small bowl, whisk the white miso and rice vinegar with 2 tablespoons of the hot oat cooking liquid until smooth and pourable.
In the bowlMiso finish →
Stir miso through
Take the oats off the heat, then stir the loosened miso through the porridge. Keep it off direct heat once the miso is in to protect its flavour.
In the saucepanOats →
off the heat
Build the bowls
finishDivide the miso oats among 4 bowls. Top each with crisp tofu and edamame, drizzle with the remaining sesame oil, then scatter over sesame seeds, spring onions and nori strips. Serve hot.
In the serving bowlsAssemble →
serve immediately
Cook's notePress the tofu well for the best crust. For a gluten-free bowl, use tamari in place of soy sauce and check your miso is GF. Leftover oats reheat with a splash of water.
Estimated per serve
430 kcal · 24 g protein · 48 g carbs · 15 g fatestimates, within ~10%
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