Spicy Miso Braised Leeks with Noodles

Ready in 20 minutes, these braised leeks with garlic and miso tossed in ramen noodles tick all the boxes.


  • No leeks? Use pak choi, cabbage or sugar snap peas. 
  • No soy sauce? Use tamari. 
  • No mirin? Try with rice vinegar. 
  • No chilli flakes? Use fresh chilli instead. 
  • No noodles? Serve with rice, sushi rice or quinoa.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


400 g Leeks

3 Garlic cloves (chopped )

a pinch of Chilli flakes

30 g Miso paste

tbsp Soy sauce

tbsp Sesame oil

1 tbsp Mirin

120 g Noodles (any)

2 tsp Sesame seeds


  1. Cut the leeks into 6 cm chunks, then cut each chunk in half lengthwise. 
  2. Heat a large frying pan over medium-high heat and add the leeks, cut side down. Cook until lightly charred and golden brown.
  3. In a medium mixing bowl, mix the garlic, chilli flakes, miso paste, soy sauce, sesame oil, mirin and 300ml boiling water. 
  4. Add the miso mixture to the pan with the leeks, and cover with a lid (or use a large baking tray). Turn down the heat to low and cook for 15-20 minutes, until tender. 
  5. Remove the leeks from the pan, add the noodles and another 300 ml of boiling water. Cook for 4 minutes, or follow the noodle cooking instructions.
  6. Divide the noodles between your plates, top with the braised leeks and the sesame seeds. Enjoy! 
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How to store

Store in an airtight container in the fridge for up to 3 days or in the freezer for 1 month. 


Roast any root vegetables from your box, or wilt any greens and serve with any leftovers.

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