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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, chilli and ginger.
Cut the salmon in half widthways if not already sliced, then add to the stock, skin side down and gently simmer for 8-10 minutes, basting the salmon in the liquid until cooked through.
Separate the bok choi leaves from the stems. Chop the stems into bit-sized pieces and shred the leaves. 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. Bring the remaining stock in the pan to the boil. Let rest for a few minutes.
Put the broccoli and the mushrooms 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.
Just before serving, rub your bowls with a little toasted sesame seed oil, place the Asian vegetables into the bowl and tier them into layers while placing the salmon on top. Spoon a few ladles of broth around the tower of yummy-ness and serve!