Boil the kettle. Divide the noodles between four bowls, then cover with boiling kettle water and leave to rehydrate while you crack on with the broth. Meanwhile, fill a pan with 1.5 litres of hot water from the kettle, crumble in the stock cubes and add the five-spice. Peel, thinly slice and add the ginger (don’t throw away the peelings – see tip). Pick the coriander leaves and place in a bowl of cold water, then finely chop the stalks and add to the broth. Trim the spring onions, chop the white halves (reserving the greens) and place in the pan. Finely slice the green spring onions lengthways and put into the bowl of water to curl up. Deseed and finely slice the chilli, placing half into the broth and the other half in the bowl of cold water. Speed-peel half of the carrot into long, delicate ribbons, then stack them up, slice into matchsticks and place in the bowl of water, then roughly chop the rest and add to the broth. Thinly slice the mushrooms and add to the broth. Trim, very finely shred and add the cabbage, keeping four small pretty leaves aside for later. Pour the peas into the broth pan and simmer for 2 minutes, then stir in the miso, squeeze in half the lime juice and season to perfection with sea salt and black pepper. Once rehydrated, drain the noodles and divide the hot broth and veg between the bowls. Drain the garnishes, then scatter over the bowls and serve with lime wedges, for squeezing over.