Savory Chili Crisp Oatmeal

Bring the water (4 cup) to a boil in a medium saucepan. Once boiling, whisk in the white miso (1.5 tbsp) until it is completely dissolved. Start 2m timer

Stir in the steel cut oats (1.33 cup). Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the oats are tender but still have a satisfying chewy bite. Start 20m timer

Remove the saucepan from the heat. Cover and let it rest for 5 minutes to allow the oats to thicken. Once thickened, stir in the nutritional yeast (3 tbsp) and soy sauce (1.5 tbsp). Start 5m timer

While the oats are resting, prepare the swiss chard (1 bunch). Separate the center ribs from the leaves; slice the stems thinly and tear the leaves into 2-inch pieces. Keep them separate. Start 2m timer

Heat olive oil (1.5 tbsp) in a large frying pan over medium heat. Sauté the chard stems and the white parts of the scallions (3) for 2 minutes. Add the chard leaves and a salt (1 pinch), cooking for another 2 minutes until the leaves are wilted. Start 4m timer

Divide the hot oatmeal into four bowls. Stir chilli oil (0.5 tbsp) into each bowl. Top with the sautéed greens, the green scallion tops, and optional soft tofu (1 handful).