Miso Salmon Soup with Broccoli, Bok choy, and Enoki Mushrooms


Prepared from fermented rice or soya bean, Miso is a salty paste and is customary in Japanese cuisine. It gives a deep and superb flavor to this zesty broth. Poaching is a pretty, gentle way of cooking the salmon. Make sure to keep the skin on to keep it from breaking up and falling apart as the stock gradually simmers.

How to make Gordon Ramsay Miso Salmon

When cooking with fibrous green vegetables such as Bok choy and kale, they are quite fibrous stalks, it is frequently beneficial to take away the leaves and add them to the recipe a couple of minutes afterward, or else they will overcook by the time the stalks get tender.

Making the Broth

Put the miso paste in a saucepan and whisk in the stock. Sample and add a little salt if needed. Get broth to a slow cooking simmer (don’t boil too quickly, or it may detach), now add the lime leaves, chilies, and ginger.

Prepping Salmon

Cut the salmon in half widthways, then add to the stock, skin side down, and gently simmer for 8–10 minutes, basting the salmon in the liquid until cooked through.

Getting Green Vegetables Ready

Detached the Bok choy leaves from the stems. Cut the stems into bite-sized portions and shred the leaves. Cut the broccoli into bite-sized pieces as well.

Remove Salmon from Broth

Cautiously move the salmon to a plate with a fish slice and pour a small ladleful of broth over it. Bring the stock residual in the pan back to the boil.

Add The Green Vegetables to Broth

Place the broccoli into the broth to cook, and the next 30 seconds later place the Bok choy stems. Continue cooking for an additional 1–2 minutes, now add the shredded Bok choy leaves. Continue cooking for roughly 1 minute until Bok choy leaves are wilted. In the meantime, fragment the cooked salmon into big chunks, disposal of the skin.

Right before serving, now place half the enoki mushrooms to the broth. Wipe your serving bowls with a little toasted sesame oil, at that point separate the leftover enoki mushrooms amongst them. Now place some flaked salmon and green vegetables to each bowl, now ladle over some broth. Serve instantly, decorated with coriander if liked.


Miso Salmon Soup with Broccoli, Bok choy, and Enoki Mushrooms

4 from 2 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

The dish has deep and superb flavor to this zesty broth. Poaching is a pretty, gentle way of cooking the salmon.

Ingredients

  • 3 Tbsp. light miso paste

  • 3 C. fish stock

  • 1 oz Lime or Lemon Zest

  • 1–2 red chillies, deseeded and finely chopped, to taste

  • 1-1/4 in. piece of fresh root ginger, peeled and finely sliced

  • 1-1/4 lb. side of salmon, skin on, scaled and pin-boned (see here, step 6)

  • 1 Bok choy

  • 1/2 lb. tender stem broccoli

  • 2 small bunches of enoki mushrooms, separated

  • 1 tsp. toasted sesame oil

  • Sea salt

  • Coriander leaves, to garnish (optional)

Directions

  • Put the miso paste in a saucepan and whisk in the stock. Sample and add a little salt if needed. Get broth to a slow cooking simmer (don’t boil too quickly, or it may detach), now add the lime leaves, chilies, and ginger.
  • Cut the salmon in half widthways, then add to the stock, skin side down, and gently simmer for 8–10 minutes, basting the salmon in the liquid until cooked through.
  • Detached the Bok choy leaves from the stems. Cut the stems into bite-sized portions and shred the leaves. Cut the broccoli into bite-sized pieces as well.
  • Cautiously move the salmon to a plate with a fish slice and pour a small ladleful of broth over it. Bring the stock residual in the pan back to the boil.
  • Place the broccoli into the broth to cook, and the next 30 seconds later place the Bok choy stems. Continue cooking for an additional 1–2 minutes, now add the shredded Bok choy leaves. Continue cooking for roughly 1 minute until Bok choy leaves are wilted. In the meantime, fragment the cooked salmon into big chunks, disposal of the skin.
  • Right before serving, now place half the enoki mushrooms to the broth. Wipe your serving bowls with a little toasted sesame oil, at that point separate the leftover enoki mushrooms amongst them. Now place some flaked salmon and green vegetables to each bowl, now ladle over some broth. Serve instantly, decorated with coriander if liked.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

Check out Mexican Shrimp Tostadas Ceviche


Gordon Ramsay Soup Recipes


John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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