Photo from Adobe Stock/Colin & Linda McKie
Miso tare tends to use more ingredients than other tares, to balance out the funky, fermented flavor of miso. Some people think that miso ramen is similar to miso soup, but the two are very different. Miso ramen uses a tare that has been blended with other seasonings and spices, while miso soup is usually just a dashi broth with straight miso mixed in. This basic recipe uses a standard yellow miso, which has a mild, earthy taste.
Makes 10 servings
Prep time: 10 minutes
Cook time: 10 minutes
Difficulty level: 2
- 1 pound yellow miso
- 1/3 cup shoyu tare
- 2 tablespoons sugar
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- Pinch freshly ground black pepper
- Pinch ichimi (Japanese chili powder)
Photo from Adobe Stock/Andrey Starostin
- Put all the ingredients in a medium saucepan over low heat.
- Stir constantly for about 10 minutes, until everything is incorporated.
The tare will keep in an airtight container in the refrigerator for up to 2 months.
Ingredient tip: Ichimi is simply ground red chile peppers with the seeds removed. If you can’t find the Japanese stuff, any red chili powder will work.
Also from Ramen at Home:
More about Japanese cuisine on Fermentation!
Excerpt from Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors by Brian MacDuckston, published by Rockridge Press. Copyright © 2017 by Callisto Media. All rights reserved.