Spicy Tofu Ramen with Baby Corn and Spinach

What's schichimi togarashi, we hear you ponder? We're glad you asked. It's a hot Japanese seven-spice mix and blends vary. Chilli, sansho (a type of pepper), roasted orange peel, hemp seed, sesame, ginger and nori are usual suspects, however. Here it flavours tofu in an easy dashi broth, with noodles, spinach and corn along for the ride too.

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Step 1

Heat the grill to high. Carefully remove the tofu according to the packet instructions and drain on paper towel. Cut the tofu into 2cm cubes. Bring a medium saucepan of water to the boil for the noodles.

Step 2

Put the kombu dashi powder in a heatproof jug, add 1L (4 cups) boiling water and stir to dissolve. Drain half the baby corn (the remaining corn won't be used in this dish), then halve on an angle.

Step 3

Combine 1 tsp schichimi togarashi (the remaining spice won't be used in this dish) and 2 tsp oil in a shallow heatproof dish. Add the tofu and gently turn to coat. Grill, without turning, for 5-7 mins or until heated through and light golden.

Step 4

Meanwhile, cook the noodles in the pan of boiling water for 3 mins or until tender. Drain. While the noodles are cooking, heat the kombu dashi, mirin, 2 tbs soy sauce, 1 tsp sesame oil (the remaining sesame oil won't be used in this dish) and baby corn in a medium saucepan over medium-high heat for 3 mins or until hot. Taste and season with salt and pepper.

Step 5

Add the spinach and cook for 1 min or until wilted. Remove from the heat. Trim the spring onion, then thinly slice on an angle. Divide the noodles among bowls and ladle over the soup and vegetables. Divide the tofu among bowls and scatter with spring onion to serve.