Think of this porridge as an oat-based version of congee or jook that can be thrown together quickly and topped with an egg, avocado, or kimchi.
Place the oats in a saucepan, add the stock and bring to a boil. Reduce the heat to low and place the lid on slightly ajar, then cook for about 15 minutes, until the oats have reached a porridge consistency. Turn off the heat and gradually stir in the miso paste, a little at a time, until it has dissolved into the oats. Taste and season with salt if needed.Bring a separate saucepan of water to the boil, then add the eggs.
Set the timer for 6 minutes for soft yolks, 7 minutes for “jammy” eggs, and 8 to 9 minutes for hard-boiled eggs. When your timer goes off, drain the eggs immediately and either rinse them under cold running water or place in an ice bath until they are completely cold. Peel and cut in half.Ladle the oats into bowls and top with the boiled eggs, scallions, avocado, and sesame seeds. Season with a small pinch of sea salt and serve immediately.
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