- 2 cups water
- 1 cup gluten-free rolled oats
- 1 tablespoon white miso paste
- 1 teaspoon toasted sesame oil
- 1 cup brewed genmaicha green tea
- 1 bunch baby bok choy
- 1 avocado, sliced
- 1 sheet toasted nori, crumbled
- 1 tablespoon gomashio
- Optional: 2 organic cage-free eggs, poached or fried
In a medium saucepan, bring the water to a boil. Stir in the oats and reduce heat to medium-low. Cook for 5-7 minutes, until liquid is almost fully absorbed. Whisk in the miso and sesame oil. Remove from heat and cover to keep warm while preparing the remaining ingredients.
To make the green tea, bring water to a boil and pour over 2 tbsp of loose genmaicha tea, or green tea of choice, in a French press or teapot. I like genmaicha for its warm, earthy flavor that comes from the green tea leaves and toasted rice blend. Allow to steep for 3-5 minutes.
While the tea is steeping, bring a pot of water to a boil and gently steam or blanch the bok choy. If serving with an egg, cook the eggs in your desired way. When ready, assemble your bowl first with a scoop of the miso oats, then arrange the greens, sliced avocado, and egg on top. Pour the green tea over the oats and top with nori and a sprinkling of gomashio, a savory sea salt and sesame seed blend.