If you’re craving something savory and comforting but short on time, this Soy Sauce and Scallion Oatmeal is a game-changer. It’s a creamy, umami-packed bowl ready in under 15 minutes. Perfect for breakfast, lunch, or a light dinner, this savory oatmeal will redefine how you see oats.
Love Soy Sauce and Scallion Oatmeal? So do we! If you're into Savory Oatmeal or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Soy Sauce and Scallion Oatmeal
- Quick & satisfying: A warm meal ready in about 10 minutes.
- Complex flavor, simple process: Tastes simmered for hours with just pantry staples.
- Wonderfully versatile: A blank canvas for your favorite savory toppings.
- Cozy comfort food: Creamy, soothing texture like congee in a fraction of the time.
Ingredients & Tools
- 1 cup old-fashioned rolled oats (not instant)
- 2 cups water or vegetable broth
- 2 tbsp soy sauce (or tamari for gluten-free)
- 4 scallions, thinly sliced
- 1 tbsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1 small garlic clove, minced
- 1/2 tsp white pepper (optional, but lovely)
- Toppings: soft-boiled egg, chili oil, sesame seeds, extra scallions
Tools: Medium saucepan, wooden spoon or spatula, measuring cups/spoons, small bowl for prep
Notes: The quality of your soy sauce and sesame oil really makes a difference here—they’re the stars of the show. Using broth instead of water adds another layer of depth, but honestly, even with just water, the soy sauce and aromatics work their magic beautifully.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 10 g |
| Fat: | 9 g |
| Carbs: | 40 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Use old-fashioned rolled oats, not instant. They hold their texture better and won’t turn into complete mush. Instant oats cook too quickly and can become gluey in a savory preparation.
- Don’t skip the toasting step for the aromatics. Sautéing the white parts of the scallions with ginger and garlic in sesame oil builds a flavor foundation that makes the whole dish sing. It only takes a minute, but it’s totally worth it.
- Adjust the soy sauce to your taste. If you’re using a low-sodium soy sauce, you might want to add a pinch of salt. If yours is particularly strong, start with 1 1/2 tablespoons and add more at the end.
- Have your toppings ready. This oatmeal comes together fast, so it’s nice to have your soft-boiled egg peeled, your chili oil handy, and your extra scallions sliced before you start cooking.
How to Make Soy Sauce and Scallion Oatmeal
Step 1: Start by prepping your ingredients. Thinly slice the scallions, separating the white and green parts—you’ll use the white parts for cooking and the green for garnish. Mince the garlic and grate the ginger. Having everything ready makes the process smooth and quick, since the actual cooking time is short.
Step 2: Heat a medium saucepan over medium heat. Add the toasted sesame oil, then toss in the white parts of the scallions, the grated ginger, and minced garlic. Sauté for about 1 minute, until fragrant—you’ll notice the aroma becoming really inviting. Be careful not to burn the garlic, as it can turn bitter.
Step 3: Add the rolled oats to the pan and stir to coat them in the fragrant oil. Toast them for another minute, stirring frequently. This step enhances their nutty flavor and helps them stay pleasantly chewy rather than becoming mushy later on.
Step 4: Pour in the water or broth and add the soy sauce. Give everything a good stir, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and let it simmer uncovered for about 5–7 minutes, stirring occasionally.
Step 5: You’ll notice the oats absorbing the liquid and the mixture thickening. If you prefer a looser consistency, like congee, you can add a splash more water or broth. For a thicker, creamier texture, let it cook for the full 7 minutes. Stir in the white pepper now if using.
Step 6: Once the oatmeal has reached your desired consistency, turn off the heat. Stir in about half of the reserved green scallions—this keeps some of their fresh, sharp flavor vibrant in the final dish.
Step 7: Divide the savory oatmeal between two bowls. Top with your chosen garnishes—I highly recommend a soft-boiled egg with a runny yolk, a drizzle of chili oil, a sprinkle of sesame seeds, and the remaining green scallions. Serve immediately while it’s hot and comforting.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 1 month. Thaw overnight in fridge before reheating.
- Reviving: Reheat with a splash of water or broth to loosen consistency; stir well.
Serving Suggestions
Complementary Dishes
- Simple cucumber salad — The cool, crisp freshness of a quick-pickled cucumber salad provides a lovely contrast to the warm, creamy oatmeal.
- Pan-seared mushrooms — Sliced mushrooms sautéed with a bit of garlic and soy sauce add an earthy, meaty component that pairs wonderfully.
- Steamed bok choy or greens — Lightly seasoned steamed greens keep the meal light and add a nice textural variation.
Drinks
- Hot jasmine or green tea — The floral, clean notes of the tea help cleanse the palate between bites of the rich, savory oatmeal.
- Iced barley tea (mugicha) — Its toasty, slightly bitter flavor is a classic pairing with many Asian-inspired savory dishes and is wonderfully refreshing.
- Light, crisp lager — If you’re enjoying this for lunch or dinner, a cold lager can cut through the richness and complement the umami flavors.
Something Sweet
- Orange slices or mandarins — The bright, citrusy sweetness is a perfect, simple finish that feels cleansing and light.
- Mochi or daifuku — The chewy, subtly sweet texture of red bean or strawberry mochi provides a delightful contrast without being too heavy.
- A small scoop of black sesame ice cream — It continues the sesame theme in a decadent, cool, and surprisingly fitting way.
Top Mistakes to Avoid
- Using instant or quick-cook oats. They become too soft and lose all texture, resulting in a gluey, unappealing bowl. Stick with old-fashioned rolled oats for the best consistency.
- Overcooking the aromatics. If you burn the garlic or ginger in the first step, they’ll lend a bitter taste to the entire dish. Keep the heat at medium and sauté just until fragrant.
- Stirring too infrequently. Oatmeal can stick to the bottom of the pan, especially as it thickens. A occasional stir prevents scorching and ensures even cooking.
- Adding all the scallions at the beginning. The green parts lose their fresh, sharp flavor if cooked for too long. Stirring most of them in at the end keeps their vibrancy.
Expert Tips
- Toast your oats. Taking that extra
Soy Sauce And Scallion Oatmeal
Craving savory comfort food? Try this Soy Sauce and Scallion Oatmeal recipe - ready in 15 minutes with pantry staples. Make this delicious bowl today!
Ingredients
For the Oatmeal:
-
1 cup old-fashioned rolled oats
-
2 cups water or vegetable broth
-
2 tbsp soy sauce
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4 scallions (thinly sliced)
-
1 tbsp toasted sesame oil
-
1 tsp grated fresh ginger
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1 small clove garlic (minced)
-
1/2 tsp white pepper
For the Toppings:
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soft-boiled egg
-
chili oil
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sesame seeds
-
extra scallions
Instructions
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Start by prepping your ingredients. Thinly slice the scallions, separating the white and green parts—you’ll use the white parts for cooking and the green for garnish. Mince the garlic and grate the ginger. Having everything ready makes the process smooth and quick, since the actual cooking time is short.01
-
Heat a medium saucepan over medium heat. Add the toasted sesame oil, then toss in the white parts of the scallions, the grated ginger, and minced garlic. Sauté for about 1 minute, until fragrant—you’ll notice the aroma becoming really inviting. Be careful not to burn the garlic, as it can turn bitter.02
-
Add the rolled oats to the pan and stir to coat them in the fragrant oil. Toast them for another minute, stirring frequently. This step enhances their nutty flavor and helps them stay pleasantly chewy rather than becoming mushy later on.03
-
Pour in the water or broth and add the soy sauce. Give everything a good stir, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and let it simmer uncovered for about 5–7 minutes, stirring occasionally.04
-
You’ll notice the oats absorbing the liquid and the mixture thickening. If you prefer a looser consistency, like congee, you can add a splash more water or broth. For a thicker, creamier texture, let it cook for the full 7 minutes. Stir in the white pepper now if using.05
-
Once the oatmeal has reached your desired consistency, turn off the heat. Stir in about half of the reserved green scallions—this keeps some of their fresh, sharp flavor vibrant in the final dish.06
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Divide the savory oatmeal between two bowls. Top with your chosen garnishes—I highly recommend a soft-boiled egg with a runny yolk, a drizzle of chili oil, a sprinkle of sesame seeds, and the remaining green scallions. Serve immediately while it’s hot and comforting.07
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