Preparation

1. In a pot add water, kombu. Bring to just before a boil and turn off the heat. And remove kombu.
2. In a small boil, combine sake, mirin and soy sauce. Set aside
3. In another large pot add oil over medium heat, add leaks, garlic and ginger. Stir fry until fragrant. Add in Kombu dashi stock, soaked halved mushrooms and mushroom liquid.
4. Bring to a boil and add 100 ml of sauce mixture. Cook for 2 minutes and adjust to taste.
5. Once stock is ready, add in Miso over a strainer to dissolve and add Soy milk.
6. In a pan with oil, pan fry cabbage slices. Season with salt. Pan fry until lightly browned on both sides and add 1 tbsp of sauce mixture. Cook until cabbage is slightly caramelized.
7. Assemble ramen by adding boiled noodles into a bowl, soup, charred cabbage, sesame seeds, corn, spring onion and Nori.