Miso Soup Recipe
- Serves 1-2
- Preparation Time 05MINS
- Cook Time 10MINS
• 500ml bottle Campbell’s Bone Broth – Chicken
• 1 tblsp white miso paste
• 125g firm tofu, chopped
• 100g enoki mushrooms, trimmed
• Thinly sliced green spring onions and thinly sliced nori sheets, to garnish
STEP 1 1. Combine Campbell’s Bone Broth – Chicken and miso paste in a medium saucepan. Stir well to combine. Bring to boil. Simmer for 5 minutes. Add tofu and mushrooms. Simmer for a further 4 to 5 minutes, or until mushrooms are tender. Remove from heat.
2. Garnish with onions and sliced nori.