Miso noodle soup with corn, pak choi & vegetable gyoza

1. Hold the corn vertically on a chopping board, and cut downwards with a sharp knife to release the kernels. Set aside. Place the spent cobs in a large saucepan with the stock, 1½ sheets of nori and salad onion whites. Bring to the boil. Lower the heat and simmer for 12-14 minutes.

2. Heat a large nonstick frying pan over a high heat. Add 2 tsp oil, the garlic, corn kernels and pak choi. Fry for 5-6 minutes, or until the garlic and corn turn golden. Remove and set aside. Return the pan to the heat with the remaining 2 tsp oil, then add the gyoza and fry for 6 minutes, turning regularly until golden and piping hot.

3. Place the miso in a bowl and loosen with a little hot stock. Stir until smooth. Discard the aromatics from the stock (pass through a sieve or use a slotted spoon), then stir in the miso. Bring back to the boil, add the noodles and simmer for 2 minutes. Divide between 4 bowls. Top with the corn, pak choi and dumplings, then scatter the salad onion greens and remaining nori on top.