Sweetcorn Hiyashi

Serves 4

Ingredients:

• 8 spring onions (about 100g), trimmed and thoroughly washed

• 8 tbsp high-quality neutral oil (rapeseed oil is a favorite)

• 2½ tsp light soy sauce, plus an extra 1 tbsp for the sweetcorn sauce

• 2 tsp white wine vinegar

• 200g sweetcorn kernels (fresh or frozen and thawed; see recipe notes)

• 1½ tbsp white miso

• 1 garlic clove, peeled

• 2cm x 2cm piece fresh ginger, peeled and roughly chopped

• 300g dried ramen or soba noodles

• ½ large cucumber (about 180g), halved crosswise and finely shredded

• 100g cherry tomatoes, halved

• 250g smoked tofu, cut into batons

• 20g basil leaves, roughly torn

  
  

  
  
  

If using fresh corn cobs: Boil for 5 minutes, then drain and cool in cold water before slicing the kernels off the cob.

On a chopping board, finely chop the spring onions by repeatedly running your knife over the whites and greens until they form tiny pieces. Transfer to a bowl, add 4 tablespoons of oil, 2½ teaspoons of soy sauce, and the white wine vinegar. Set aside.

In a blender, combine 150g (three quarters) of the sweetcorn kernels with the miso, garlic, ginger, extra tablespoon of soy sauce, remaining 4 tablespoons of oil, and 100ml water. Blend thoroughly until the corn’s fiber breaks down into a smooth sauce.

Cook the noodles following the package instructions, drain, then rinse under cold water until cool. Drain well again, place in a bowl, add the spring onion mixture, and toss to coat evenly.

Divide the noodles among four plates or shallow bowls. On each, spoon a quarter of the sweetcorn sauce to one side. Arrange a quarter of the shredded cucumber, cherry tomatoes, smoked tofu, and reserved whole corn kernels alongside. Finish by scattering torn basil leaves over the top, then serve and enjoy.