Alice Rose Miso soup seems almost too simple to need a recipe, but the difference between a good bowl and a flat, cloudy one comes down entirely to two details: making a proper dashi stock rather than using plain water, and never letting the miso paste actually boil once it’s added.
Both of these are easy to get right once you know why they matter, and neither takes any real skill.
It’s a genuinely quick soup, built around a stock that takes barely ten minutes to make from scratch.
Why Dashi Makes Such a Big Difference Over Plain Stock or Water
Dashi, made from kombu seaweed and bonito flakes, carries a deep umami flavour that plain water or a generic stock simply doesn’t have, and it’s the actual base of authentic miso soup rather than an optional extra.
Miso paste alone, stirred into water, tastes thin and one-dimensional, whereas the same paste stirred into a proper dashi becomes rounded and genuinely savoury.
Never letting the soup boil once the miso paste is added matters just as much. Miso is a live, fermented product, and boiling it destroys much of its delicate flavour along with some of its beneficial live cultures, leaving the soup tasting flatter and less complex than one where the miso has simply been warmed through gently.
Ingredients for Gordon Ramsay Miso Soup
- 1 litre water
- 10g dried kombu
- 15g bonito flakes
- 3 tbsp miso paste
- 200g silken tofu, cut into small cubes
- 2 spring onions, finely sliced
How to Make Gordon Ramsay Miso Soup — Step by Step
Step 1 — Make the Dashi
Place the water and kombu in a pan. Heat gently over low heat for 8–10 minutes, without letting it boil, then remove the kombu just before the water reaches a simmer.
Step 2 — Add the Bonito Flakes
Bring the water to a gentle simmer, add the bonito flakes, and immediately remove from the heat. Let steep for 2–3 minutes.
Step 3 — Strain
Strain the dashi through a fine sieve into a clean pan, discarding the bonito flakes.
Step 4 — Add the Tofu
Return the dashi to a gentle simmer and add the tofu cubes. Warm through for 1–2 minutes.
Step 5 — Dissolve the Miso
Spoon a little of the warm dashi into a small bowl with the miso paste, and whisk until smooth. Reduce the heat to low, then stir this mixture back into the pan.
Step 6 — Warm Gently
Warm through gently for 1 minute, taking care not to let it boil.
Step 7 — Serve
Ladle into bowls and scatter with sliced spring onions.
My Top Tips for the Best Gordon Ramsay Miso Soup
Make a proper dashi rather than using plain water, as this is what gives authentic miso soup its deep, savoury flavour.
Never let the soup boil once the miso paste is added, as high heat destroys much of its delicate flavour and beneficial live cultures.
Dissolve the miso in a little warm dashi first, rather than adding it straight to the pot, as this stops lumps forming in the finished soup.
Remove the kombu before the water fully boils, as leaving it in for too long can make the dashi taste slightly bitter.
Serve immediately once the miso is stirred through, as this soup is best enjoyed fresh and doesn’t hold particularly well once made.
Serving Suggestions
Serve as a starter before a Japanese-style meal, or alongside steamed rice and grilled fish as part of a light lunch. A few slices of wakame seaweed can be added alongside the tofu for extra texture.
How to Store Gordon Ramsay Miso Soup
In the fridge: The dashi base can be made a day ahead and stored covered in the fridge. Add the miso and tofu fresh when ready to serve, rather than storing the finished soup.
In the freezer: Not recommended once the miso has been added, as the delicate flavour and texture both suffer significantly once frozen and thawed.
Gordon Ramsay Miso Soup Recipe
Ingredients
Method
- Heat water and kombu gently 8–10 minutes, remove kombu before boiling.
- Simmer, add bonito flakes, remove from heat, steep 2–3 minutes.
- Strain into a clean pan.
- Simmer, add tofu, warm 1–2 minutes.
- Dissolve miso in a little warm dashi, stir back into pan over low heat.
- Warm gently without boiling.
- Serve with spring onions.
Notes
Frequently Asked Questions About Gordon Ramsay Miso Soup
Can I make miso soup without dashi?
You can use plain stock or water in a pinch, but the flavour will be noticeably flatter and less authentic than one made with a proper dashi base.
Why shouldn’t miso soup be boiled?
Boiling destroys much of the delicate flavour and some of the beneficial live cultures in the fermented miso paste, leaving the soup tasting flat.
Can I use a different protein instead of tofu?
Yes — thin strips of cooked chicken or a few small clams work well as alternatives, added at the same stage as the tofu.
Where can I find kombu and bonito flakes?
Both are available at most Asian supermarkets, and increasingly in the world food aisle of larger supermarkets.
