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Put the spring onions on a board and chop, chop, chop the greens and whites, running the knife over them over and over again to turn them into tiny fragments.
Scrape the chopped onions into a bowl, add four tablespoons of the oil, two and a half teaspoons of soy sauce and the white-wine vinegar, then put to one side.
Put three quarters (150g) of the sweetcorn kernels in a blender, add the miso, garlic, ginger, the extra tablespoon of soy sauce, the remaining four tablespoons of oil and 100ml water, and blitz: you’ll need to blend it for quite a while to break down the fibre of the sweetcorn.
Cook the noodles according to the packet instructions, then drain and rinse under the cold tap until cool.
Drain really well, then put in a bowl, add the spring onion mix and toss very well to coat.
Distribute the noodles between four plates or shallow bowls.
Spoon a quarter of the sweetcorn sauce to one side of each portion, and next to it arrange a quarter of the cucumber, tomatoes, smoked tofu and the reserved whole corn kernels.
Scatter over the torn basil leaves and eat.