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In a small saucepan on high heat, bring the broth to a boil. Add in the oats and turn down the heat. Simmer for 5 minutes, stirring occasionally.
In the meantime, add a teaspoon of oil in a small fry pan and cook the shiitake mushrooms until softened. Set aside.
Add the spinach in the oatmeal and stir until wilted. Make a slight well in the middle of the oatmeal with a wooden spoon, and crack an egg (or two) in the well. Cover the saucepan and simmer for another 5-7 minutes, depending on how cooked like your egg.
Serve the oatmeal into a bowl and top with the shiitake mushrooms, scallions and a dash of Japanese mixed chili pepper powder.