Step 1

Make the porridge. Heat the oil in a medium pot over medium-low heat. Add the onion and salt and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for another minute. Add the farro and stir to coat in oil. Cook for 1 minute, stirring occasionally. Add 3 cups of the broth, cover tightly with a lid, bring to a boil, reduce the heat to low, and simmer covered until the grains are cooked through but chewy, about 30 minutes, stirring every 8 minutes or so. Stir in the spinach and cook just until wilted, about 1 minute. Turn the heat off.

Step 2

In a cup/bowl, stir together the remaining 2 tablespoons broth with miso until completely dissolved. Stir into the porridge. Taste and adjust seasonings if needed. Keep warm until ready to serve.

Step 3

Meanwhile, preheat the oven to 375ºF.

Step 4

Make the toppings. Place the mushrooms on a baking sheet, drizzle with oil and salt, and toss to coat evenly. Arrange in a single layer, and roast until browned and crispy, 15-20 minutes, tossing once halfway through cooking.

Step 5

Meanwhile, bring a wide-bottomed pot filled halfway with water to a very gentle simmer – you should only be seeing tiny bubbles. Add the vinegar. Break an egg into a cup/bowl. Using a slotted spoon, stir the simmering water to create a vortex, and pour the egg into the perimeter of the vortex. Quickly repeat with the remaining eggs. Cook until the egg whites are set and opaque, 3-4 minutes. Using the slotted spoon, lift the eggs out of the water and transfer to a plate.

Step 6

To serve, divide the porridge among 4 bowls and top with shiitake bacon, eggs, scallions, sesame seeds, and black pepper.