Spicy Umami Miso Breakfast Scramble with Crispy Enoki

Instructions

1. 1

   In a medium bowl, whisk together the eggs, white miso paste, soy sauce, and sesame oil until well combined. Set aside.

   ~2 min
2. 2

   Trim the root ends of the enoki mushrooms and separate them into smaller clusters. Pat them dry with paper towels.

   ~3 min
3. 3

   Heat the vegetable oil in a frying pan over medium-high heat. Add the enoki mushrooms in a single layer and cook for 2-3 minutes per side, until golden brown and crispy. Remove from the pan and drain on paper towels. Reserve the pan with about 1 teaspoon of oil.

   ~6 min
4. 4

   Add the whisked egg mixture to the same frying pan over medium-low heat. Gently push the eggs around with a spatula as they cook, creating soft curds. Cook until almost set but still slightly wet.

   ~4 min
5. 5

   Stir in the chili crisp and chopped scallions (reserving some for garnish) into the scrambled eggs. Cook for another 30 seconds, allowing the flavors to meld.

   ~1 min
6. 6

   Divide the scrambled eggs between two plates. Top generously with the crispy enoki mushrooms and garnish with the reserved scallions.

   ~1 min