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.