Served in small bowls, it makes a perfect starter. Taste like of pea and ham soup, but with a lighter feel.

1. Melt butter in a saucepan over moderate heat and saute onion and garlic until softened but not coloured. Stir miso paste into wine until combined and set aside.

2. Add peas, stock and miso mixture to pan and simmer for 25 minutes. Season soup to taste (go easy on the salt to start with, as miso is naturally salty) and process until smooth – a stick blender makes this a simple task.

3. Serve soup topped with a few wasabi peas, toasted sesame seeds (using both black and white seeds gives a nice contrast) and microgreens.

Enjoy!