Sweetcorn noodle soup

• 1 large tbsp cornflour  
• 1 tbsp rapeseed oil  
• 2.5cm (1in) piece of fresh root ginger, grated  
• 340g (12oz) can sweetcorn, drained  
• 100g (3 1⁄2oz) cherry tomatoes, halved  
• 1 tsp vegetable bouillon powder  
• 1 tbsp Shaohsing rice wine or dry sherry  
• 8 fresh shiitake mushrooms, sliced  
• 1 tbsp tamari or low-sodium light soy sauce  
• 1 tsp toasted sesame oil pinch of sea salt  
• Pinch of ground white pepper  
• 2 x 5g bricks of dry rice noodles or 200g ready cooked rice noodles from supermarket  
• 200g smoked tofu, sliced to julienne strips  
• 1 very large handful of spinach  
• 2 spring onions, trimmed and finely sliced into rounds  
• 1 tablespoon toasted white sesame seeds  
• 1 tablespoon black sesame seeds  
• 1 drizzle of chilli oil of your choice (optional) 

For garnish: 

• Freshly sliced spring onions 

• Chopping board  
• A knife  
• A wok or pot  
• 2 serving bowls  
• Some teaspoons and tablespoons 

Method: 

• In a small bowl, mix the cornflour with 2 tbsp cold water to form a slurry. Set aside until needed.  
• Heat a wok over a high heat and add the rapeseed oil. Once hot, add the ginger and stir fry for a few seconds, then add the sweetcorn, cherry tomatoes, bouillon powder and rice wine or sherry, along with 900ml water. Bring to the boil, then add the fresh shiitake mushrooms and cook for 2 minutes.  
• Season with the tamari or light soy sauce, toasted sesame oil, salt and ground white pepper. Pour in the cornflour slurry and stir gently to thicken. Add the rice noodles (if using dried, let it simmer for 1 minute. If using ready cooked, then follow with the next ingredient). Add the spinach and let it wilt for 10 seconds, then add spring onions, and give the soup one final stir.  
• Divide between 2 bowls. If using truffles, grate generously over each bowl, then serve immediately.