Pour the frying oil into a pan and warm it over medium heat. Once it's shimmering, toss in the corn kernels and char them beautifully until they turn golden brown, about 5-7 minutes.

In a bowl, combine the chilli oil, white miso paste, lime zest, lime juice, and maple syrup. Whisk everything together until it's smooth and fully blended.

Prepare the dry ramen noodles according to the package instructions. Drain them once cooked, and give them a gentle shake to remove excess water.

Gently stir the charred corn and tenderstem broccoli into the noodles.

Pour the flavorful miso mixture over the noodle and vegetable blend. Toss until the noodles are nicely coated.

Divide the Miso Noodles With Charred Corn into bowls. Sprinkle roasted peanuts on top if desired.