Rinse shirataki noodles under cold water and drain well.

Blanch spinach briefly in boiling water, then chop into bite-sized pieces.

Slice leek thinly and mince garlic.

Heat a pan over medium heat and sauté garlic and leek until fragrant.

Add oysters to the pan and cook until they are plump and opaque.

Pour dashi broth and soy milk into the pan, stirring gently.

Add white miso, salt, and grated cheese, mixing until dissolved.

Mix potato starch with water to create a slurry, then add to the pan to thicken the sauce.

Add shirataki noodles and spinach to the pan, tossing to coat evenly with the sauce.