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Gordon Ramsay Miso Soup

Gordon Ramsay Miso Soup
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A deeply savory, umami-rich miso soup with silken tofu and tender wakame seaweed, finished with a delicate dashi broth. The balance of white miso’s sweetness against the briny depth of kombu and bonito flakes creates a comforting yet sophisticated starter.

Ingredients

Scale
  • 4 cups cold water
  • 1 sheet (about 5 x 5 inches / 12 x 12 cm) dried kombu seaweed
  • 1/2 cup (packed) loosely packed bonito flakes (katsuobushi)
  • 3 tablespoons white miso paste (shiro miso)
  • 7 ounces (200g) silken tofu, cut into 1/2-inch cubes
  • 1 tablespoon dried wakame seaweed
  • 1 green onion, thinly sliced on the diagonal
  • 1/2 teaspoon fine sea salt (to taste)

Instructions

  1. In a medium saucepan, combine the 4 cups cold water and the sheet of kombu. Let the kombu soak for 10 minutes at room temperature. This hydrates the seaweed and begins releasing its glutamate-rich umami compounds into the water.
  2. Place the saucepan over medium heat. Watch carefully: as soon as small bubbles appear around the edges of the kombu, just before a full boil, remove the kombu with tongs. If allowed to boil, the kombu will release sliminess and a bitter flavor. Set the kombu aside for later use or discard.
  3. Bring the kombu-infused water to a gentle boil, then remove from heat. Add the bonito flakes, pushing them gently into the liquid. Let steep for 3 minutes undisturbed. The bonito flakes will slowly sink, releasing smoky, fishy umami.
  4. Strain the dashi through a fine-mesh sieve lined with damp cheesecloth or a coffee filter into a clean saucepan. Do not press on the solids, as that forces bitterness into the broth. You should have about 3 1/2 cups of clear, golden dashi.
  5. Return the strained dashi to low heat. Add the dried wakame and silken tofu cubes. Simmer gently for 2 minutes — the wakame will rehydrate and expand significantly, and the tofu will warm through without breaking apart.
  6. Remove the saucepan from heat. Place the white miso paste in a small bowl, then ladle about 1/4 cup of hot dashi into the bowl. Whisk gently until the miso is fully dissolved into a smooth slurry. This prevents clumps and preserves the probiotics in the miso.
  7. Pour the miso slurry back into the saucepan, stirring in a gentle figure-eight motion. Return the soup to very low heat for about 1 minute, but do not bring to a boil — boiling destroys the beneficial enzymes and dulls the miso’s delicate flavor.
  8. Taste the soup and add fine sea salt if needed — the wakame and bonito contribute natural sodium, so you may not need any. Ladle into warmed bowls and garnish each with a pinch of thinly sliced green onion. Serve immediately.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Freezing is not recommended because the tofu becomes spongy and the wakame loses texture. Reheating: Warm gently over low heat, stirring occasionally, until steaming (about 140°F / 60°C). Do not let it boil. For best results, consume within 24 hours. If you prefer a vegan version, replace bonito flakes with 1 teaspoon of MSG-free kombu granules or a second sheet of kombu steeped for 10 minutes.

Nutrition

Keywords: miso soup, Gordon Ramsay miso soup, Japanese soup, dashi broth, wakame seaweed, silken tofu, white miso, umami, quick soup, healthy starter, vegetarian soup

Find it online: https://britishrecipes.uk/gordon-ramsay-miso-soup/