Place the miso paste in a large pan and whisk in the stock. Taste and add a little salt if necessary. Bring to a simmer, but don’t boil too rapidly as it may separate.

Add the lime leaves, chillies, and ginger. Boil for about 1 minute. Stir occasionally.

Cut the salmon in half widthways if not already sliced, then add to the stock, skin side down.

Bring to a boil then lower the heat to a gentle simmer. Simmer for 8-10 minutes, occasionally baste the salmon in the liquid until cooked through. While the salmon is poaching, prep the vegetables.

Separate the bok choi leaves from the stems. Slice the stems and the leaves thinly. Trim the broccoli and slice in half from top to bottom.

Carefully transfer the salmon to a plate with a fish slice and pour a small ladleful of broth over it to keep it moist. Let rest for a few minutes.

Bring the remaining stock to a boil.

Put the broccoli into the broth and after 30 seconds add the bok choi stems. Cook for a further 1-2 minutes, then add the bok choi leaves and cook for about 1 minute.

Meanwhile, carefully peel the skin off the salmon, discard it and flake the salmon flesh into large chunks along the grain of the fish meat.

Serve: rub your bowls with a little toasted sesame seed oil. Stack enoki mushrooms and salmon flakes on top of each other into several layers. Top it off with some of the cooked vegetables. Spoon a few ladles of broth around the tower of yummyness.