Itsu Miso Veggie Ramen

Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Drain the sweetcorn in a sieve. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion, keeping the white and green parts separate. Thinly slice the mushrooms.

Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Transfer the charred corn to a medium bowl. Combine with the white spring onion slices, sriracha and honey (see pantry for amount). Season with salt and pepper. Set aside.

Give the frying pan used for the corn a quick wipe clean. 

Heat a drizzle of oil in the (now empty) frying pan on high heat. Add the mushrooms to the pan and season with pepper. Cook, stirring, until golden, 6-8 mins. Add the garlic and butter (see pantry for amount). Stir-fry for 1 min.

Stir in the soy sauce. Remove from the heat.

When everything's nearly ready, empty the Itsu Miso Ramen Brilliant'Broth  into the (now empty) saucepan that was used for the noodles. Bring to the boil then simmer, 2-3 mins.

When the sweet potato is cooked, drizzle over the teriyaki sauce. Turn the sweet potato to coat in the sauce.