Preparation
Roast corn 3-4 minutes over medium-high heat in 1 tablespoon of sesame oil. Set aside.
In the same pan, slightly lower the heat, then add another 1 tablespoon of sesame oil. Fry the garlic and ginger for approximately 1 minute.
Add the Haiku miso granules and cook for about 1 minute, lowering the heat if necessary to prevent the granules burning. Simply roast them lightly to enhance the flavours.
Add the gochujang paste, then the milk and water. Stir well until dissolved.
Add the noodles to the broth and cook for 2-3 minutes. Stir them occasionally until they cook uniformly.
Once the noodles are al dente, add the cheddar cheese and cover until the cheese is melted. Cook for 1-2 minutes or until noodles are cooked through.
