Miso and corn soup with ramen noodles

Instructions

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1 Combine stock, 2 cups of water and miso paste in a large, heavy-based saucepan over medium heat. Add leek and cook, stirring often, for 4–5 minutes, or until leek is soft and tender.

2 Add corn kernels and bring mixture to a simmer. Add broken noodles and simmer for 2–3 minutes, or until noodles are tender. Stir through spinach, to wilt.

3 Divide soup between four serving bowls. Top with the shallots and serve with soy sauce and a drizzle of sesame oil. Scatter with sesame seeds, if using.