Slice the onion, julienne the shiso leaves, and mince the garlic. Chop the spinach into 3cm pieces, microwave for 2 minutes at 600W, then rinse and squeeze out excess water.

Cut the scallops in half horizontally.

Boil water in a deep pan, add a pinch of salt, and cook spaghetti 1 minute less than package instructions.

Heat salad oil and garlic in a pan over low heat until fragrant. Add onion and sauté over medium heat until softened.

Add scallops and sauté briefly. Sprinkle flour and cook until no longer powdery.

Add soy milk, miso, salt, and pepper. Stir and cook until thickened. Add spinach and mix well.