Thoughtful Foods

Ingredients

(serves 4)

• 1L (4 cups) vegetable stock
• 1 tbs brown miso paste*
• Leaves of 1 bunch baby bok choy
• Leaves of 1 bunch choy sum
• 200g silken tofu, cut into small cubes
• 1 pack enoki mushrooms*, trimmed

Method

1. 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.
2. Add the bok choy and choy sum leaves, then remove the saucepan from the heat. Ladle the stock and greens into 4 serving bowls.
3. Top with the tofu and garnish with the enoki mushrooms.

Notes & tips

* Miso paste is available from Asian and selected supermarkets.
* Enoki mushrooms are available from selected greengrocers.

Source