1. Slice garlic and spring onions (reserve green tops). Add to a saucepan over medium heat with 2 tsp sesame oil. Cook for 4 minutes, or until softened. Add 3/4 cup miso and 1.5L water. Simmer, covered, for 5 minutes.

2. Cut broccoli into florets and dice tofu. Add to soup and simmer for 3 minutes. Reduce heat to low to keep warm.

3. Bring a saucepan of water to the boil and cook noodles for 6 minutes, or until just tender. Drain and rinse in cold water. Set aside.

4. Slice radishes into rounds and slice remaining spring onion tops. Remove corn from cob and separate enoki mushrooms.

5. Divide noodles between bowls and ladle over soup. Top with an even amount of garnishes.

Notes:
Rinsing the noodles in cold water will keep them from over cooking before serving.

garlic 1 clove
spring onions 1/3 bunch
Miso paste 3/4 cup
broccoli 1/2
Semi Silken tofu 2 packets (2 x 250g)
Buckwheat noodles 1 packet (250g)
Radishes 1/2 bunch
corn cob 1
Enoki mushrooms 1/2 punnet

From your pantry:
sesame oil