Trim the root and tough green parts off the leeks. Slice the white and light green parts into 1-inch rounds.

Heat olive oil in a large pan over medium heat. Add the sliced leeks and cook for about 5 minutes until nicely browned on one side.

Carefully flip the leeks and cook another 3 minutes to brown the other side.

Add vegetable stock to the pan and cover tightly with a lid. Simmer for 5 minutes, or until the liquid has evaporated.

Stir in ⅓ cup water, white miso paste, salt, and pepper. Swirl the pan to incorporate the miso and cook for another 4–5 minutes until leeks are tender and coated.

Plate the leeks and finish with lemon juice, lemon zest, flaky salt, black pepper, and toasted sesame seeds.