Place the corn, peanut butter, gochujang, miso, ginger, soy sauce, milk, water, and stock cube in a blender and blend until smooth.

Squeeze the tofu between a paper towel or a clean dish towel to remove excess moisture, then crumble it with your fingers. Mix the tofu crumbs with cornstarch in a bowl. Clean the mushrooms and slice them thinly; wash the spring onions and slice them into thin rings.

Heat 2 teaspoons of oil in a large, non-stick frying pan and spread the tofu in it. Fry over medium-high heat for about 5 to 7 minutes without turning. Meanwhile, pour the broth into a small saucepan and heat over medium heat. Bring water for the noodles to a boil in a separate pot.

Once the underside is golden brown and crispy, turn the tofu crumbs over and fry for another 3 to 4 minutes until they are nicely crispy all over. Reduce the heat and add the dark and light soy sauce, stirring constantly for another 2 minutes until the tofu crumbs are evenly coated in the sauce.

Remove the tofu from the pan, place the pan back on the stove and fry the mushrooms in the remaining oil (1 teaspoon) over medium-high heat for about 5 to 7 minutes, until soft and golden brown, shaking the pan occasionally.

Once the water for the noodles is boiling, add plenty of salt and cook the ramen noodles according to the package instructions. Drain the noodles and then divide them between two bowls with the tofu and mushrooms.

Pour the hot peanut broth into bowls and garnish with the prepared spring onions.