Corn Miso Noodle Soup

Start by making the stock. Using a sharp knife, carefully remove the kernels from the ears of corn. Reserve ⅓ of the kernels for the stock, and save the rest for another recipe.

Slice the onion and head of garlic in half (no need to peel them), and roughly chop the celery stalks. Heat a bit of oil in a large pot over a high heat, then add the onion and garlic, cut side down, and char until crispy and slightly burnt.

Add in the ears of corn, celery stalks, bay leaves, parsley, peppercorns, salt and water. Bring to the boil then reduce to a simmer and cook gently for about 2 hours, until reduced by a few centimetres.

Discard the solids and pour the broth into a blender, then add in the corn kernels and miso paste and blend on high for a few minutes. Strain again, and it’s ready to go! (If you’re making the stock in advance, cool it and store in the fridge. When you’re ready to make the final soup, warm up the corn stock in a pot set over a medium heat for a few minutes.)

To make the soup, cook the noodles in generously salted water following packet instructions, then strain and divide across 4 bowls.

Mince the garlic and thinly slice the spring onion. Heat up a glug of olive oil in a pan set over medium heat, then cook the garlic until fragrant (don’t let it burn). Add in the arugula and cook until wilted. Remove from the heat.

Pour the stock over the noodles, then top with the sautéed arugula, sliced spring onion and a spoonful of crispy chilli oil.