Nigel Slater’s miso crab broth recipe — theguardian.com

Bring a large, deep pan of water to the boil, salt it lightly, add 200g of thin-stemmed broccoli and cook for 3-4 minutes until tender. If you prefer, you can steam them. Drain and refresh in cold water. Pour a litre of vegetable stock into a saucepan and set it over a moderate heat. Using a heavy weight, such as a rolling pin, crush a little lemongrass, splintering the stalks to help it flavour the broth. Add it to the vegetable stock. Finely chop one large red chilli, removing the seeds if you wish. Cut two spring onions into tiny rounds, then add, together with the chilli, to the broth. Bring the liquid to the boil, then stir in a tablespoon of white miso paste and two teaspoons or more of yuzu.

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