Creamy Miso Ramen with Crispy Tofu

Method

1. Put the water, kombu and dried shiitake in a large pot and leave to soak for at least 15 minutes (or up to overnight), then bring slowly to a simmer. Remove the kombu just before the water boils and simmer the mushrooms for 15 minutes.
2. Lift out the shiitake, slice them thinly and set aside as a topping, keeping the stock in the pot.
3. Meanwhile, toss the tofu with the cornflour and a pinch of salt and fry in the neutral oil in a frying pan over medium-high heat for 8 minutes, turning, until crisp all over.
4. In a small pan, heat the sesame oil over medium heat and cook the garlic, ginger and spring onion whites for 1–2 minutes until fragrant, then tip into the stock.
5. In a bowl, whisk the miso, tahini, soy sauce and mirin with a ladle of the hot stock until smooth, then stir back into the pot along with the soy milk. Keep the broth hot but do not let it boil, as boiling dulls miso.
6. Blanch the bok choy and sweetcorn in a pan of boiling water for 1–2 minutes, then remove. Cook the noodles in the same water according to the packet and drain.
7. Divide the noodles between four deep bowls, ladle over the broth and arrange the tofu, shiitake, bok choy and sweetcorn on top.
8. Finish with spring onion greens, sesame seeds, nori and a drizzle of chilli oil.