A bright and vibrant way with seasonal veg
A bowl of steaming broth, swirls of miso paste and young spring vegetables.
Put 750ml of vegetable or chicken stock on to boil. Trim 200g of small spring carrots and cut them in half lengthways. Let them cook in the boiling stock for 7 or 8 minutes until they are tender to the point of a knife. Tip 150g of shelled peas (fresh or frozen) into the stock, leave to boil for 3 minutes (fresh peas will take an extra couple of minutes or so).
