Boil the 2 large eggs for 6-7 minutes until slightly firm yet still jammy in the center. Once done, transfer them to an ice bath to cool down quickly.

Heat 1 tablespoon of olive oil or avocado oil in a pot over medium heat. This will create a delicious base for your savory flavors to mingle.

Sauté 2 cloves of minced garlic and 1-inch of grated ginger in the hot oil until fragrant, about 1 minute.

Toast 1 cup of rolled oats in the garlic-ginger mixture for 1-2 minutes, stirring constantly until slightly golden and fragrant.

Pour in 2 cups of low-sodium vegetable broth, bringing the mixture to a boil. Once boiling, reduce heat and let it simmer for about 5 minutes.

Mix in 1 ½ – 2 tablespoons of white or yellow miso paste and 1 teaspoon of soy sauce. Stir well until combined.

Drizzle in ½ teaspoon of toasted sesame oil and stir gently to incorporate its nutty essence throughout the oatmeal.

Serve by placing the savory oatmeal in bowls, topping each with halved jammy eggs and garnishing with sliced scallions and sesame seeds.