750 ml (1 1/2 pt) fish stock

1 inch piece of fresh ginger
1/2 red pepper
100g (4oz) fine noodles
200g (8oz) mixed fresh seafood
100g (4oz) fine asparagus
1 bunch watercress
Salt and pepper

Boil the stock and add the ginger and red pepper, already sliced into sticks with any pips removed.

Toss in the noodles, seafood and asparagus, and simmer for 3 minutes.

Add the watercress and season before serving.