In a heavy-bottom pot over medium heat, warm 2 tablespoons of olive oil along with the optional chili flakes. Sauté until fragrant, about 1 minute.

Add the sliced leeks to the pot, cooking until they soften and turn translucent, around 5 minutes.

Stir in 1 diced russet potato, 1 cup of corn, and ½ cup of split peas or red lentils. Season generously with salt and fresh ground pepper.

Cover with enough water (about 4-5 cups) so everything is just submerged. Bring to a gentle simmer and cook for about 20-30 minutes, until tender.

Remove from heat and stir in the Abokichi instant miso soup mixture, mixing well.

Use an immersion blender to blend until desired consistency, leaving some chunks for texture.

Taste and adjust seasoning, adding more salt or pepper as needed.

Ladle into bowls and garnish with miso chili oil, chopped chives, and cilantro.