Vegetarian cooking has never been easier with this speedy tofu soup.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set