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Miso broth with silken tofu and Asian greens

Serves: 4 people
Prep time:



  • 1L (4 cups) Campbell’s Real Stock - Vegetable 
  • 1 tbs 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, add tofu and mushrooms. Then remove from heat. 
  3. Ladle the soup into 4 serving bowls. 
  4. Top with the tofu and enoki mushrooms.