By Abigail Emily

pak choi, peas, miso soup (basil, spring onions)Method Bring a medium-sized pan of water to the boil. Add the sugar snaps or shelled peas and let them boil for two minutes, then lift them out with a draining spoon and drop them into a bowl of cold water. Warm the stock in a large pan. When the stock is hot, add the miso, stirring until it has dissolved. The stock should be very hot but not boiling. Finely slice the spring onions and add half to the stock. Halve the pak choi and push them down into the stock. Remove and discard the roots from the enoki mushrooms, then add to the stock too. Tear up the Thai basil leaves. Squeeze the juice from the lime. Divide the hot broth between four bowls, and add the remaining spring onions and the peas, basil leaves and lime juice. Pass soy sauce around at the table, leaving everyone to season as they wish.