Miso sweetcorn soup with harissa butter toast

Ingredients

• 1 x 340g can sweetcorn, drained (or you can use frozen and defrosted sweetcorn)
• 2 teaspoons white miso
• 1 teaspoon butter or spread
• 500ml boiling water
• ½ teaspoon white pepper
• 4 slices wholegrain sourdough
• 2 tablespoons rose harissa paste
• 2 tablespoons butter or spread, softened
• 2 tablespoons dukkha (optional)