Japanese Broth with Sea Bass, Lobster and Tofu - James Martin Chef

Ingredients

• 1 tablespoon white miso paste
• 750ml (3 cups) water
• 10cm (4 in) piece fresh root ginger, peeled and cut into 4 pieces
• 1 lemongrass stalk, halved lengthways
• 3 sheets dried kombu seaweed
• 2 tablespoons mirin
• 4 tablespoons soy sauce
• 200g (7 oz) enoki mushrooms
• 100g (3 ½ oz) oyster mushrooms
• 2 black radishes or 50g (1 ¾ oz) mooli
• 1 small bunch tenderstem broccoli
• 2 pak choi (bok choy) , halved lengthways
• 2 sea bass, halved to make 4 fillets
• 2 lobster tails, halved lengthways
• 300g (10 ½ oz) tofu
• Small bunch of Vietnamese coriander (cilantro) or coriander, leaves picked