Soup is so usually the reply, particularly a light-weight stock-based soup with miso, writes Nigel Slater.
150g (shelled weight) broad beans
100g (shelled weight) peas
750ml hen inventory
4 Tbsp white miso paste
125g pak choi
3 spring onions
100g small mushrooms, comparable to shimeji or small buttons
a small bunch Thai basil
12 mint leaves
1 lime
gentle soy sauce
Methodology
Put a pan of water on to boil during which to prepare dinner the beans and peas. Add the shelled peas, depart to boil for 3 minutes or so, then take away the peas to a bowl and add the broad beans to the water. When the beans are tender — 5-7 minutes relying on measurement — drain them in a colander. Squeeze every broad bean between thumb and finger to pop it out of its papery pores and skin, then set them apart.
Heat the hen or vegetable inventory in a big saucepan. When it’s scorching however not boiling, add the miso paste, stirring till it has dissolved.
Separate the pak choi leaves. Finely slice the spring onions and add half to the inventory, with the pak choi. Trim the mushrooms, then add to the inventory, together with the peas and beans.
Tear or slice the basil and mint leaves. Juice the lime.
Divide the soup between deep bowls. Add the remaining spring onions, together with the lime juice, basil and mint. Shake in a bit soy to style (letting everybody add extra if they want.)
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