Step 1

Put the water in a small saucepan, along with the content of the miso soup sachet or the miso, and bring to the boil.

Step 2

Add the agar agar flakes, lower the heat and simmer until the agar agar has dissolved.

Step 3

To make individual aspics with sweetcorn evenly distributed : Put a little agar agar miso soup in the bottom of the individual serving dishes or plastic moulds, along with a few spoonfuls sweetcorn. Place in the fridge or freezer for a few minutes to set. Then repeat, allowing the aspic to set in between before adding more sweetcorn and miso soup. Repeat until you have used all of the miso soup mixture.

Step 4

To make one large aspic with a centre layer of sweetcorn, to be served sliced : Pour half of the agar agar miso soup in your dish or mould. Place in the fridge or freezer for about 20 minutes to set. Distribute the sweetcorn, making sure to allow some space around the edges of the dish and in between the sweetcorn grains too. Don't put to much sweetcorn, or the top miso soup layer will not be able to merge with the bottom layer. Gently pour the remaining miso soup mixture and return to the fridge to set for another 20 minutes.

Step 5

Serve with the ginger tamari sauce and garnish with chopped chives or spring onion if you wish.