Step 1

Heat the oil in a frying pan over medium heat. Add the leek and cook, stirring, for 5 mins or until light golden.

Step 2

Whisk the miso and stock in a jug until well combined. Pour over the leek in the pan. Add the vinegar, mirin, soy sauce and sugar and bring to a simmer. Reduce heat to medium-low. Cook for 10 mins or until the leek is very tender and sauce thickens slightly.

Step 3

Meanwhile, cook the edamame in a large saucepan of boiling water for 2 mins. Refresh under cold water. Drain.

Step 4

Peel edamame and add to the leek mixture. Divide leek mixture among serving bowls. Sprinkle with chives. Serve with pickled ginger, shredded nori and black and white sesame seeds