Ramen tare is a concentrated seasoning added to broth, not the broth itself. A simple shoyu-style tare starts with soy sauce and a little mirin, then is diluted to taste in each bowl.
Prepare and use a basic shoyu-style tare
- Combine 3 tablespoons soy sauce, 2 tablespoons water and 1 teaspoon mirin in a small pan.
- Warm gently without reducing it to a thick syrup.
- Cool the concentrate and store it covered in the refrigerator.
- Start with one teaspoon in a bowl of unsalted or lightly seasoned hot broth.
- Taste and add more by the teaspoon, then finish with noodles and toppings.
Why this works
Tare lets a cook adjust saltiness independently of the volume or richness of broth. Soy sauce brands vary considerably in sodium content, so a measured starting amount avoids overly salty bowls.
Mistakes to avoid
Don’t use the same amount of tare in broth that is already highly salted. Mirin may contain alcohol and added sugar, depending on the product; check the label.
Frequently asked questions
Is tare different from aromatic oil?
Yes. Tare supplies concentrated seasoning, while aromatic oil adds aroma and richness to a ramen bowl.
Related: Wondelique’s related guide.
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