Prepare the Jammy Eggs: Bring a small saucepan of water to a rolling boil. Gently lower the eggs into the boiling water using a slotted spoon. Cook for exactly 6 minutes and 30 seconds, then transfer the eggs to an ice bath to cool for at least 5 minutes before peeling.

Sauté the Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant and golden.

Cook the Oatmeal: Add the rolled oats to the pot with the aromatics, stirring to toast for about 1 minute. Pour in the vegetable broth, bring to a gentle simmer, reduce heat to low, cover, and cook for 5-7 minutes, stirring occasionally until creamy.

Incorporate the Miso and Seasonings: Mix about ¼ cup of the hot cooking liquid with the miso paste in a small bowl until smooth. Stir in the miso mixture, soy sauce, and toasted sesame oil into the cooked oats.

Assemble and Serve: Divide the savory miso oatmeal between two bowls. Slice the peeled jammy eggs in half and place them on top with your choice of toppings.