Prepare the one-pot soup base:

1. Chop the garlic, ginger and scallions before you start with the broth. Also slice the dried mushrooms.
2. Heat a medium sized pot over medium high heat.
3. Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.
4. Lower the heat to medium. Add in the miso paste, peanut butter, and curry paste. Mix until they’re well combined.
5. While stirring, add in the water, vegetable cube and plant milk. Keep stirring over medium heat until the paste are diluted. Add in the dried mushrooms. Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer
6. Taste the soup and season with soy sauce and salt, to taste, if needed.

Prepare the toppings:

1. Meanwhile, prepare the noodles according to the package
2. Also half or quarter your bok choy heads, slice the mushrooms and add this into the soup.
3. When the veggies are almost cooked to your liking. You can already turn off the heat at this point. Add in the corn and remaining chopped scallions along with the sesame seeds. Add the rest of the toppings.
4. Also season with sliced bits of the nori sheets (it's easiest using scissors)

Enjoy immediately while hot!

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