Kombu stock (broth):

1. Put the kombu and mushrooms into a saucepan, add the filtered water and leave to soak for 2–3 hours, or in the refrigerator overnight.

2. Add the rest of the ingredients to the pan and bring to a very gentle simmer for 10 minutes, making sure not to let the water come to the boil.

3. Remove from the heat, remove only the star anise and leave to cool. It’s important not to boil kombu or it releases bitterness. If you have time, chill the broth overnight. When ready to serve, strain through a fine-mesh sieve into another saucepan and heat gently over a low heat.

Ribbon seaweeds:

1. If using fresh dulse, it’s important to wash it thoroughly as it comes with salt on it. After washing, cut the dulse into 10cm (4 inch) ribbons and discard the stems from the dulse. Place into a large bowl, cover with cold water and leave until serving.

2. In a separate bowl, soak the dried wakame in cold water for 5 minutes. When you are ready to serve, drain both and add the dulse and wakame to the heated broth.

3. Preheat the oven to 150°C/300°F/Gas Mark 2 and place 4 bowls in the oven to warm.

Aubergine tempura:

1. Season the aubergine pieces with salt and set aside.

2. Mix together the cornflour and flour in a large bowl, then whisk in the beer. Add the oil, whisking constantly, until a smooth batter forms.

3. Dip the aubergine pieces into the batter, making sure they are fully covered.

4. Heat the oil in a deep, heavy-based saucepan to 180°C/350°F, or until a cube of ginger sizzles and browns in 10 seconds.

5. Working in batches, carefully place the aubergine pieces in the hot oil and deep-fry for 2 minutes until crisp and golden, then remove with a slotted spoon and drain on paper towels.

To assemble:

1. Gently heat up the kombu stock over low heat with the dulse and wakame seaweed for 5 minutes, keep it on a low heat while preparing your noodles.

2. Cook the noodles in two batches. Bring a large saucepan of salted water to the boil and place half of the noodles in, giving them a stir with chopsticks to separate the strands.

3. Once the water comes to boil again, cook for 1 minute and 10 seconds.

4. Drain and immediately divide into 2 bowls by picking up half of the noodles with a pair of chopsticks. Gently lay the ends of the strands into the bowl and fold them over so the noodles are all uniformly sitting snug next to each other. Repeat for the second batch of noodles.

5. Decorate the outer edge with the ribbon seaweeds. Pour over the hot kombu broth. Garnish with a sprinkling of toasted white sesame seeds, ½ teaspoon sesame oil and 2 teaspoons diced celery then gently place 3 pieces of aubergine tempura in the middle of each bowl.

Kelp soup noodles with aubergine tempura is your new go-to comfort food