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Fill a medium pot about three-quarters full with water and bring it to a boil. Prepare a bowl of ice water.
Carefully drop the eggs into the boiling water and let cook for 6½ minutes for soft-boiled, runny yolks. If you want your yolks to be slightly cooked but still somewhat jammy, cook for 7 minutes.
When the eggs are done cooking, transfer them to the ice water to shock and stop cooking. Set aside while making the oats.
In the same pot over medium-high heat, heat the broth. Once it simmers, add the chili crisp, miso, and soy sauce. Mix to combine. Add the oats, stir, and turn the heat to low. Simmer for 4 to 6 minutes while stirring occasionally, until the oats absorb most of the liquid and they look like a porridge.
Peel the soft-boiled eggs. Set them aside.
Transfer the cooked oatmeal to a bowl. Drizzle with the toasted sesame oil. Garnish with the peeled eggs, chopped green onions, and pork floss. Finish with a drizzle of chili crisp, if desired, and serve.