1To make the broth, place all the ingredients, except the kombu, in a large pot and bring to a boil over high heat. Reduce to a simmer and cook for 30-45 minutes, or until reduced by a quarter. Add the kombu to the reduced stock and simmer for a further 10 minutes. Remove from heat and strain, reserving the broth and mushrooms, and discarding the remaining solids.
2To make the miso tare, whisk together all the ingredients, and set aside.
3To make the spicy tofu, combine the cornflour, salt, peppers and chilli flakes in a bowl and toss through tofu cubes to coat. Shallow fry the tofu for 1-2 minutes in peanut oil at 180°C. Drain over wire racks. Set aside.
4To assemble the soup, return the broth to heat, and simmer, whisking in the miso tare. Add the bok choy, corn, edamame, and shitake mushrooms to the broth and cook for 2-3 minutes.
5Meanwhile, cook the noodles in a separate pot of boiling water according to the package directions, drain and divide between the four bowls. Ladle over the broth and vegetables, and add the tofu, spring onions, nori, and sesame seeds to each bowl. Garnish with micro herbs and shichimi togarashi to serve.
Variation: Short on time? You can skip the tofu and just add some extra veg. The broth is the focus here!
*Tip: Kombu is the Japanese word for dried sea kelp. It adds umami flavour and several important nutrients and minerals to this broth!
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