1.   A couple of minutes later, you season the broth and add the fillets.

2.   A jazzed-up version seasons the broth with cumin, thyme and red pepper flakes while swirling in a surprising dollop of peanut butter.

3.   For this soup I season the broth with soy sauce, sake and cilantro and deep-fry pieces of monkfish to put in the plates.

4.   Remove the onion half and season the broth with salt.

5.   Served in a deep dish, this variety was full of meaty white and dark chicken and properly firm dumplings, in a slightly thickened, mildly seasoned broth.