Miso Broth with Silken Tofu and Asian Greens
Place the vegetable 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.
- Cook30 min
- Total30 min
- Serves4
- LevelEasy
Ingredients
- 1L (4 cups) Massel vegetable liquid stock
- 1 tbsp. brown miso paste*
- 1 bunch baby bok choy
- 1 bunch choy sum
- 200g silken tofu, cut into small cubes
- 1 pack enoki mushrooms*, trimmed
Method
- Place the vegetable 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.
- Add the bok choy and choy sum leaves, then remove the saucepan from the heat. Ladle the stock and greens into 4 serving bowls.
- Top with the tofu and garnish with the enoki mushrooms.
