Step 1

Heat up a griddle pan on a low heat. Brush the corn with a small amount of oil and place on the preheated griddle pan. Grill, turning every few minutes, until cooked and lightly charred all over. Once cool, shave the kernels off with a sharp knife.

Step 2

Bring a pot of water to the boil and cook your soba noodles as per packet instructions. They overcook easily so I tend to err on the side of caution and cook them for a little less, say 4 minutes (even if the packet says 5).

Step 3

While the noodles are cooking, prepare a big bowl of cold water. Once the noodles are done, drain them, immediately rinse them under a cold tap and then dump them in a bowl of cold water. It arrests the cooking process and stops the noodles from getting all sticky. Drain and stir a teaspoon of sesame oil through them to keep them nicely separate (skip if not using oil).

Step 4

Combine all of the salad ingredients together in a large bowl, drizzle with the dressing and decorate with fresh coriander and sesame seeds.

Step 5

If you want to make this salad more substantial, why not add my sesame coated tofu or simple baked tofu.

Step 6

Combine miso paste and cashew butter / tahini in a small bowl. Slowly add in all of the wet ingredients stirring the whole time to make sure the dressing has no lumps.

Step 7

Season with ginger, garlic, white pepper and chilli if using. If you use cashew butter that is a bit thicker, you may want to add a drop of water (or more orange juice) to achieve the right - pourable yet thick - consistency.