Step 1

Heat sesame oil in a heavy-bottomed pan or Dutch oven. Once oil is heated and glistening, add the diced shallots. Cook until translucent and fragrant, about 5 minutes, or until the edges begin to brown and caramelize.

Step 2

Add the sliced shitake mushrooms and cook about 5 minutes more. Stir in the minced garlic, cook 1-2 minutes longer.

Step 3

Deglaze the bottom of the pan with the white wine, then stir in the low sodium vegetable or ramen broth and white miso paste. Bring to a simmer, then stir in the Quaker Steel Cut Oats. Stir continuously.

Step 4

Cook about five minutes, or until a thick, creamy texture forms. Remove from heat and allow to cook slightly. To serve, divide the steel cut oat risotto into four portions, topping each bowl with one softboiled egg, sliced green onions, sesame seeds, and fresh sprouts. Serve immediately.

Step 5

Bring four cups of water to a boil, then gently lower the eggs into the water. Lower they softly to avoid breaking the shells.

Step 6

Set a timer for 6 1/2 minutes. When the timer goes off, transfer the cooked eggs to a bowl of ice water to chill. Let them rest about 3-4 minutes, then carefully crack and peel the shells away.

Step 7

To serve with this recipe, slice each softboiled egg in half lengthwise and place in a bowl with the Miso-Mushroom Steel Cut Oat Risotto.