Step 1

Bring a pot of water to a simmer. Lower in your eggs with a spoon, and let them gently boil for 7 minutes. (If you prefer runnier yolks, cook for 6 minutes, a firmer yolk, 8 minutes. It's all up to you!) Remove eggs with a slotted spoon and plunge into an ice bath. Let them cool, then peel eggs under cold water starting with the wider bottom (which makes it easier). Refrigerate eggs for up to 3 days.

Step 2

Bring oats, water, salt, and ginger to a simmer over medium heat. Stir often and cook for 8 minutes, until oats are softened and thickened. Remove from heat, whisk in miso and sesame oil. Cover and let sit for 5 minutes.

Step 3

In a skillet, heat 1 tablespoon olive oil over medium heat. Add kale and tamari, cooking over medium high heat until kale is wilted. Remove from heat and set aside.

Step 4

Serve with soft boiled egg, sautéed kale, chili oil, green onions, and sesame seeds. ⠀