Prawn and chilli noodle soup

• 2 punnets Atsina Cress
• 2 punnets Adji Cress
• 1400ml fish stock
• 200g mini bok choy 
• 240g cooked prawns 
• 50g fresh ginger (chopped) 
• 40g miso paste 
• juice from 1 lime 
• 200g vermicelli noodles
• 1 tbsp chopped red chili
• 200g mange tout beans

• Whisk the miso paste into the fish stock and bring to simmer. 
• Cut each mini bok choy into 4 wedges and add to the simmering fish stock. 
• Cut the mange tout into medium pieces and add to the simmering fish stock with the chopped red chilli, chopped ginger and lime juice. 
• Add the prawns and the vermicelli noodles toward the end, it will take just a few minutes to cook. 
• Remove from the heat and fold the cut cresses into the soup at the end. 
• Serve immediately.

Recipe: Franck Pontais