Cook the spaghetti in a large pot of boiling water until chewy-tender. Drain, rinse, and set aside to drain well.

Put the spinach and bean sprouts in two separate bowls. Add very hot water (I use a kettle to heat the water) to just cover. Let sit for 1 to 3 minutes (longer for the sprouts), until softened.  Drain separately and set aside with the radishes and cucumber.

Mix the ground meat with the sherry. Combine the two kinds of miso, hoisin, soy sauce, and MSG (or other seasoning powder). Keep near the stove.

Set a deep skillet or shallow saucepan over medium heat. Add the oil. When shimmering, add the seasoned pork. Stir vigorously with a fork to break up the meat into small pieces. When well broken up, add the green onion, stirring constantly. Cook for 45 to 60 seconds longer before adding the miso mixture.

Once the miso and meat are well combined, add the water. Adjust the heat to low. Let gently cook for 2 minutes (expect no bubbling action) to combine and slightly darken. Turn off the heat, then stir in the garlic. Cool a few minutes, taste and if needed, add a tiny splash of water to thin out.  Set aside. Use warm or slightly above room temperature.

To serve, you may set out the noodles, meat sauce, bean sprouts, cucumber, spinach, and radish for people to compose their own bowls. Or, divide the components up among four (4) individual pasta or noodle bowls and let people mix things up themselves. Alternatively, make one giant bowl and toss at the table and serve. Offer chile oil or sauce for people to add heat. Spoon and fork are my utensils of choice.