Wash and slice the ginger in half (no need to peel it). Add the miso paste, garlic paste, ginger, tamari, coconut sugar, rice vinegar, vegetable stock and measured water to a pot with a lid. Mix well. Cover and bring to a boil over a medium heat. Simmer for 8 min.

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, trim the base of the pak choi and quarter it lengthwise. Slice the snow peas in half. Slice the baby corn at an angle. Chop the spring onion finely. 

Remove the ginger from the broth and discard. Add the pak choi and baby corn to the broth and simmer, covered, for 3-4 min. Mix well, add the snow peas and spring onions (reserve some for garnish) and cook for 1 min. Cover and set aside.

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the cod with a pinch of salt and cook for 2-4 min on either side until golden and cooked through.

Pour the vegetables and broth into bowls. Top with the cod and serve the rice on the side. Garnish with the reserved spring onion.