Miso Oats With Egg and Avocado

I learned to make this dish of miso oats as a teenager, when my mum was laid up with back problems, leaving me as the primary cook in the house.

I’d never made jook before, so my mother talked me through how to make savory oats instead. I was instantly charmed by this quick and simple way of replicating jook, in a fraction of the time. This is now my lunch-for-one staple, swiftly thrown together and topped with an egg (marinated in soy or tea or beet-pickled if you prefer), avocado, kimchi or even leftover salad. Drizzle with chile oil or your favorite hot sauce if you like it spicy.

This recipe was excerpted from 'To Asia, With Love' by Hetty McKinnon. Buy the full book on Amazon. Click through for more of our favorite Hetty McKinnon recipes→