Miso broth with silken tofu and Asian greens

Serves: 4
Preparation Time: 5
Cooking Time: 10


1L (4 cups) Campbell’s Real Stock - Vegetable

1 tbsp brown miso paste

Leaves of 1 bunch baby bok choy

Leaves of 1 bunch choy sum

200 g silken tofu, cut into small cubes

1 x 200 g pack enoki mushrooms, trimmed 


1. Place the Campbell’s Real Stock in a large saucepan over high heat and bring to the boil. Reduce the heat to low, then stir in the miso paste and whisk until well combined.

2. Add the bok choy and choy sum leaves, then add tofu and mushrooms. Remove from heat.

3. Ladle the soup into 4 serving bowls. Top with the tofu and enoki mushrooms. 


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