Rapeseed Oil: 1 tbsp
Brown Rice Miso Paste: 2 tbsp (stirred into 200ml warm water)
Method
Warm the Peas: Warm the carlin peas through in their 200ml of cooking stock using a small pan or a microwave, whichever is easiest for you.
Sauté the Aromatics: Meanwhile, heat the rapeseed oil in a large frying or sauté pan. Throw in the finely diced ginger, crushed garlic, and chopped chilli, stirring constantly until you are hit by their pungent aroma.
Wilt the Greens: Add the 300g of roughly shredded greens to the pan. Ideally, they should still be slightly damp from being washed—the pan will sizzle and pop as you stir the leaves around.
Combine with Miso: As soon as the leaves have wilted down and turned a vibrant green, add the warmed peas and their stock to the pan. Turn off or lower the heat and stir in the prepared brown rice miso paste mixture. Note: Take care not to let the dish boil after adding the miso, or you will lose the benefits of its live bacteria.
Serve: Stir everything together well, spoon into deep soup bowls, and serve straight away while hot.