Culinary Arts

Gordon Ramsay’s Warm Miso Broth Recipe

Written by MasterClass

Last updated: Dec 3, 2019 • 1 min read

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Chef Ramsay’s elevated grilled leeks are poached in a warm miso broth then topped with a citrus caviar vinaigrette to take flavor to the next level. The miso poaching broth becomes the base for the vinaigrette; make the miso broth first, grill the leeks next, and reserve the liquids for the vinaigrette last. This miso broth can be made three days in advance.



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How to Select Miso for Broth

Miso is a fermented paste of soybeans and grains fermented with a mold called “koji” used in Japanese cooking. Sweet miso and dark miso are the two main types. Sweet miso is white or yellow and dark miso is deep brown or red with a strong earthiness. Both are salty with layered umami flavor that results from the fermentation process. Be sure to use a sweet miso for this recipe, dark miso would overpower the leeks.

Chef Gordon Ramsay’s Warm Miso Broth Recipe

Prep Time
5 min
Total Time
15 min
Cook Time
10 min


Miso is a fermented paste common in Japanese cooking, full of umami. Gordon uses white miso, which is sweeter and more mellow than darker misos. As you bring the broth up to a boil, taste it and season if needed. When you begin to reduce the miso broth, watch how the thickness of the broth changes. When it’s reduced to the right consistency, the broth should coat the back of the spoon and the miso flavor should taste more powerful than when you started the broth.

  • 2 cups vegetable stock
  • 4 tablespoons white miso
  1. In a large stainless steel sauté pan, bring the vegetable stock to a boil over medium heat. Whisk in a spoonful of miso paste and bring back to a boil. Season to taste with salt and pepper. When the miso broth has reduced enough to thinly coat the back of a spoon, it is ready to use for poaching.
  2. Bring the broth back to a boil and reduce for a few minutes or until the broth is twice as thick as the poaching liquid. Taste for seasoning and adjust as needed.

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