Super Fast Pork Chilli Ramen

Place corn in a bowl lined with a tea towel and slice downwards to remove kernals from cob. Place in a large, deep frypan with 2 teaspoons sesame oil and cook, stirring, for 2 minutes or until just tender. Tip out onto a plate and set aside.

Thinly slice spring onions and peel and finely chop ginger. Add remaining sesame oil to frypan with the ginger and white part and half the green part of the spring onion (reserving half the green part to serve) and cook, stirring occasionally, for 3 minutes or until softened.

Add miso, pork mince and chilli bean paste to frypan and cook, breaking up mince with a wooden spoon and stirring to coat in miso and chilli, for 6-8 minutes or until lightly browned.

Finely chop mushrooms and add to pork mixture. Cook for 2 minutes or until mushrooms are tender and lightly browned. Add 500ml (2 cups) water, soy sauce and stock cube and bring to the boil over high heat. Reduce heat to medium and cook for 10 minutes to allow flavours to develop.

Cook noodles in a saucepan of boiling water for 2 minutes or until tender. Drain and divide between bowls.

Ladle pork soup over noodles. Top with corn and reserved green spring onion. Scatter with sesame seeds to serve.