In medium saucepan, bring bone broth to boil. Turn off heat, add oats, and cover. Let stand until liquid is absorbed, 1-2 minutes.

Meanwhile, in a medium skillet, heat 1 tsp sesame oil over medium-high heat. Add mushrooms and ginger, and cook until mushrooms are tender, about 4 minutes.

Add mushrooms to oats, along with butter, soy sauce, and red pepper. Stir until blended.

Heat remaining tsp sesame oil over high heat. Add green onions and sauté until charred, about 2 minutes. Serve oats with green onions sprinkled on top, and additional red pepper to taste.