For Udon Noodles (optional):

400 grams all-purpose flour

180 grams hot (not boiling) water

15 grams salt

Corn Dashi:

1 onion, cut in half

One 2-inch piece kombu

1 1/2 tablespoons shiro miso

Water to cover, about 5 cups

For Sauce:

4 ears fresh corn

6 tablespoons Miyoko’s Plant Milk Butter, softened (2 tablespoons for sweating corn and 4 for mounting)

1/2 small onion, small diced

3/4 cup corn dashi

Salt and white pepper

For Garnish:

2 tablespoons Miyoko’s Plant Milk Butter

3 ears corn, cooked and kernels removed, for garnishing

1 cup small cherry tomatoes (if large cut in 1/2 or if small, keep whole)

2 scallions, thinly sliced

Summer Corn Udon Noodle

Ingredients