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Blanch the sweet corn and then shock it in cold water to gelatinize the starches and enhance its natural sweetness.
Use the corn cobs to prepare a stock, adding an anchovy tablet and a small amount of dried kelp to infuse it with umami flavor.
Blend the corn stock with silken tofu until you achieve a creamy sauce.
Combine the creamy sauce with the chilled soba noodles and toss to coat.