Miso soup with gyoza

Steam the gyoza over boiling water (or in a small amount of water), until al dente. Put them on a plate and keep warm.

In a large saucepan bring the stock to the boil, then add the beans and cook for 3 minutes. Add the spring onion and turn off the heat.

Take a ladleful of some clear soup into a small bowl, add the miso and stir until you get a runny paste. Stir this into the soup, then add the gyoza, lime juice and some chopped coriander leaves and serve.