Method:

1. Prepare the corn and broth.
   Remove the corn husks and silks.
   Cut the kernels from the cobs and set aside.
   Snap the cobs in half and place them in a saucepan with the brown onion.
   Add water and 1 teaspoon of sea salt, bring to the boil, then reduce to a gentle simmer.
   Simmer for 30 minutes, turn off the heat and steep for a further 10 minutes.
   Strain and discard the cobs, retaining the liquid — this becomes the corn broth.
2. Cook the corn kernels.
   Cook the corn kernels and spring onion whites in a small fry pan with a teaspoon of butter or oil. Set aside.
   Add half of the cooked corn kernels to the corn broth and blend with an immersion or countertop blender until smooth.
   Reserve the remaining half for serving.
   Transfer the blended broth to a saucepan and simmer gently for 5 minutes.
   Add miso and mirin and whisk thoroughly to combine.
3. Prepare the noodles.
   Cook Chang's Long Life Noodles according to packet instructions.
   Add Chang's Sesame Oil and Chang's Gluten Free Tamari Light Soy Sauce to a serving bowl and mix.
   Toss the noodles through the sauce mixture.
4. Finish the corn topping.
   Gently reheat the reserved corn kernels in a small fry pan.
5. Assemble and serve.
   Ladle the chilled corn broth into bowls and add bundle of noodles and one ice cube to each.
   Top with a generous spoonful of warmed corn kernels and sliced spring onion.
   Add more Chang's Sesame Oil to taste.