In a medium-sized saucepan, bring the stock to a boil.

Add the noodles and vegetables and simmer for 4 minutes, or until the noodles are tender and vegetables tender-crisp.

Add the fish, cover and turn off the heat. Leave for a minute or two in order to just cook the fish.

Strain the soup and divide all the solids between two bowls.

Whisk the miso into the hot broth then pour the liquid into the soup bowls.

Sprinkle with finely shredded spring onion and a few coriander leaves.

At the table, add grated ginger to taste.

Per serving: 1038.2 kJ, 17.3 g protein, 1.7 g fat, 39.1 g carbs