Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup (95 g) short-grain white rice, rinsed
- 2 1/4 cups (540 ml) water or low-sodium chicken/vegetable broth
- 1 1/2 tbsp (30 g) white miso paste
- 1 tbsp (15 g) tahini
- 1 tsp toasted sesame oil
- 2 tsp soy sauce (or tamari)
- 4 cups (120 g) baby spinach (or chopped bok choy)
- 1 tsp neutral oil (canola/avocado) for sautéing
- 1 small garlic clove, finely grated
- 2 large eggs
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
- Optional: 1–2 tsp rice vinegar, chili crisp or chili oil
Do This
- 1) Simmer rinsed rice with 2 1/4 cups water/broth until very creamy, 18–22 minutes, stirring often.
- 2) Soft-boil eggs: simmer 7 minutes, then chill in ice water 2 minutes and peel.
- 3) Sauté garlic in 1 tsp oil over medium heat 20 seconds; add spinach and cook 1–2 minutes until wilted.
- 4) Mix miso + tahini + soy + sesame oil with 2 tbsp hot porridge liquid to loosen.
- 5) Take porridge off heat; stir in the miso-sesame mixture (do not boil miso).
- 6) Bowl it up: porridge, greens, halved egg, sesame seeds, scallions, and optional chili crisp.
Why You’ll Love This Recipe
- Cozy and savory: creamy porridge energy, but with an umami-forward, breakfast-friendly twist.
- Fast, pantry-based comfort: rice, miso, and sesame do most of the flavor work.
- Balanced bowl: greens for freshness, egg for richness, and sesame for nutty depth.
- Easy to customize: swap rice for oats, change greens, or add mushrooms or tofu.
Grocery List
- Produce: baby spinach (or bok choy), scallions, garlic (optional: fresh ginger)
- Dairy: none (optional: a small pat of butter for extra richness)
- Pantry: short-grain white rice (or rolled oats), white miso paste, tahini, toasted sesame oil, soy sauce (or tamari), toasted sesame seeds, neutral oil, rice vinegar (optional), chili crisp or chili oil (optional)
- Protein: large eggs
Full Ingredients
For the creamy miso-sesame porridge
- 1/2 cup (95 g) short-grain white rice (such as sushi rice), rinsed until the water runs mostly clear
- 2 1/4 cups (540 ml) water or low-sodium chicken/vegetable broth (plus more as needed to loosen)
- 1/4 tsp kosher salt (omit if your broth is salty)
- 1 1/2 tbsp (30 g) white miso paste
- 1 tbsp (15 g) tahini
- 2 tsp soy sauce (10 ml) or tamari
- 1 tsp toasted sesame oil (5 ml)
- Optional brightness: 1–2 tsp rice vinegar (5–10 ml)
For the sautéed greens
- 4 packed cups (120 g) baby spinach, or 3 cups (about 210 g) chopped bok choy
- 1 tsp neutral oil (5 ml), such as canola or avocado oil
- 1 small garlic clove, finely grated or minced (about 1 tsp)
- Optional: 1 tsp grated fresh ginger
- 1–2 tbsp water (15–30 ml), as needed to help steam/wilt
For the eggs and toppings
- 2 large eggs
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
- Optional: chili crisp or chili oil, to taste
- Optional: extra soy sauce for serving
Step-by-Step Instructions
Step 1: Rinse the rice and start the porridge
Rinse 1/2 cup (95 g) short-grain rice in a fine-mesh strainer under cool running water until the water runs mostly clear. This helps the porridge cook up creamy but not gummy.
Add the rinsed rice to a medium saucepan with 2 1/4 cups (540 ml) water or broth and 1/4 tsp kosher salt. Set over high heat and bring to a boil, stirring once or twice to prevent sticking.
Step 2: Simmer until thick and creamy
Once boiling, reduce heat to low to maintain a gentle simmer. Cook 18–22 minutes, stirring every few minutes (more often near the end), until the rice breaks down and the mixture looks like a loose risotto or congee.
If it gets too thick before the rice is fully tender, add hot water a splash at a time (about 2–4 tbsp / 30–60 ml each) and keep simmering until creamy.
Step 3: Soft-boil the eggs
While the rice simmers, bring a small saucepan of water to a gentle boil. Carefully lower in 2 large eggs.
Cook at a steady simmer for 7 minutes for a jammy yolk. Transfer eggs immediately to an ice-water bath (or very cold running water) for 2 minutes to stop the cooking. Peel and set aside.
Step 4: Sauté the greens just until tender
Heat 1 tsp neutral oil in a skillet over medium heat. Add the grated garlic (and 1 tsp ginger if using) and cook for 20–30 seconds, just until fragrant.
Add the spinach (or bok choy) and toss. If the pan seems dry, add 1–2 tbsp (15–30 ml) water to help it steam. Cook 1–2 minutes for spinach (or 2–3 minutes for bok choy) until wilted and bright. Remove from heat.
Step 5: Make the miso-sesame seasoning (no boiling miso)
In a small bowl, whisk together 1 1/2 tbsp (30 g) white miso, 1 tbsp (15 g) tahini, 2 tsp soy sauce, and 1 tsp toasted sesame oil.
To keep the mixture smooth, ladle in 2 tbsp of hot porridge liquid and whisk until glossy and pourable. This step helps prevent miso from clumping and keeps its flavor fresh (miso tastes best when not boiled hard).
Step 6: Season the porridge off heat
When the rice is fully tender and the porridge looks creamy, turn off the heat. Stir in the miso-sesame mixture until fully incorporated.
Taste and adjust: add 1–2 tsp rice vinegar for brightness, a tiny splash of water/broth to loosen, or a touch more soy sauce if you want it saltier.
Step 7: Assemble and serve
Divide the porridge between two warm bowls. Top each with a mound of sautéed greens and one egg (halved so the yolk can mingle with the porridge).
Finish with toasted sesame seeds and sliced scallions. Add chili crisp or a drizzle of chili oil if you like gentle heat. Serve immediately while the porridge is hot and the egg is soft.
Pro Tips
- Control thickness at the end: porridge tightens as it sits. Keep a kettle of hot water nearby and loosen with 1 tbsp (15 ml) at a time until it’s as creamy as you like.
- Don’t boil the miso: stirring miso in off heat keeps the flavor round and mellow instead of harsh.
- Make it extra luxurious: whisk in 1 tsp butter or 1 tbsp (15 ml) warm milk right before serving (optional).
- Greens timing matters: sauté greens at the end so they stay bright and don’t water out your bowl.
- Egg doneness guide: for softer yolk, cook 6 1/2 minutes; for firmer jammy yolk, cook 7 1/2 minutes.
Variations
- Oat version (faster): swap rice for 1 cup (90 g) rolled oats and use 2 1/2 cups (600 ml) water/broth. Simmer 6–8 minutes until creamy, then season off heat with the same miso-sesame mixture.
- Mushroom miso porridge: sauté 1 cup (70–90 g) sliced mushrooms in the skillet until browned, then add garlic and greens. Spoon mushrooms and greens over the porridge.
- Vegan bowl: skip the egg and top with pan-seared tofu or edamame; add extra sesame seeds and a drizzle of chili crisp for richness.
Storage & Make-Ahead
Store leftover porridge in an airtight container in the refrigerator for up to 3 days. It will thicken significantly; reheat on the stove over medium-low heat with 1/4–1/2 cup (60–120 ml) water or broth, stirring often, until creamy again. For best flavor, you can mix in the miso-sesame seasoning after reheating (or whisk a fresh spoonful of miso with a little hot porridge and stir it in). Store greens separately for up to 2 days. Eggs are best cooked fresh, but you can soft-boil them ahead and refrigerate (unpeeled) for up to 2 days; warm briefly in hot water before serving.
Nutrition (per serving)
Approximate, per serving: 430 calories; 18 g protein; 55 g carbohydrates; 16 g fat; 4 g fiber; 950 mg sodium. (Nutrition varies based on broth, miso brand, and added toppings.)
