hot-brew method: add 2 dried shiitakes to a covered pot with 2 cups of boiling hot water and set aside for ~30 minutes until shiitake rehydrate

cold-brew method: add 2 dried shiitakes to a jar along with 2 cups of water and set in fridge overnight. this yeilds a lighter broth than hot-brewing but it’s easier to make ahead and forget

add oats to a pot and heat up over medium heat, lightly toast your oats until they smell warm and almost sweet ~3-5 minutes

pour in your shiitake stock and water, and bring to a boil and let simmer on low heat for ~8-10 minutes, stirring it every couple of minutes. to prevent the content from boiling over, leave the pot lid slightly ajar

while this is cooking, prep your toppings — for me that meant sautéing down vegetables and frying up some eggs. if you don’t have other plans for your shiitakes from making the stock/dashi, those also make a nice topping!

once oats look creamy, turn off heat and mix in miso paste to taste

plate in a bowl and finish off with a dusting of parmesan!