The tare

The tare is the element that will transform a simple stock into a delicious broth from which to slurp the noodles. A ramen dish is often categorised into three major flavours: shio (salt), shoyu (soy sauce) and miso, the paste of fermented grains and soybeans. This flavour refers to the primary tare, but they can be used in combination, and many more ingredients can be added.

For the home cook it is easy to mix up a tare with a flavour profile that suits you and then to add it to your stock. It’s all about balance – aiming for sweet, spicy, salty or sour. A good place to start is to create a mix of soy sauce and mirin (rice wine) and then to add other ingredients to taste. As a general guide, if you want a cleaner, pure taste, opt for a pinch of salt; for extra umami punch, choose soy sauce; or for more pungency and bolder texture, choose miso.