Homemade Miso Ramen Tare Recipe

Ramen is usually a one-bowl dinner, complete with veggies, proteins and carbs all soaking in a savory broth. But if you want to serve an Asian-themed starter before your steaming ramen hits the table, whip up a batch of Steamed Shrimp Wontons, Korean Veggie Pancakes or a pile of Din Tai Fung Cucumber Salad. 

​In Japan, miso ramen is often served with ground pork. But I have loved every protein combination I've thrown at this flavorful stock, including fish cakes, shrimp, cod and snapper. 

Kale, julienned carrots, bamboo shoots, shiitake mushrooms, corn, sugar snap peas and bok choy are all great options for dressing up your ramen bowls.

While miso ramen tare is specifically designed for miso ramen, I love experimenting with it as flavorful add-ins in stir-fries and marinades to increase the umami. I've even spread it over white fish fillets and baked them (broiling for the last minute or two) for a quick and flavorful dinner. 

All of the ingredients listed in this tare mix recipe are generally vegan, but check specific brand labels before buying to ensure it is free of animal products. If making vegetarian ramen, skip the shrimp in this recipe and use tofu, instead.

The gluten-free status of miso ramen tare depends on each of the ingredients (and brands of ingredients) used to make it. Traditional miso paste is usually gluten-free, but some pre-made tare products might contain soy sauce or other ingredients with gluten. It's essential to check all product labels when making your own gluten-free version if you have dietary restrictions.

Store your miso ramen tare in an airtight container in the refrigerator. Properly stored, it can last up to a month.

Yes! Portion the paste mixture into smaller containers or an ice cube tray so you have individual portions ready to defrost and use, as needed. 

1 ½ tablespoon of paste to about 10 ounces of broth. The taste can vary depending on the sodium content of the broth, so sample and adjust!

Tare is the soul of a ramen broth. It is typically a concentrated sauce or paste that is added to the base broth, consisting of four essential components: salt, soy sauce, sugar, and a flavor-rich element like vegetables, seafood, or meat. 

Each of the major tare recipes and styles are different, defining regional ramen variations across Japan. Here are the three different types of ramen tare that I found to be most popular in restaurants, ramen shops and home kitchens.

Shoyu Tare
This is the most prevalent type of tare and it derives its name from its key ingredient - soy sauce. This soy sauce tare boasts a deep umami flavor with a balance of saltiness and sweetness. Its amber color complements ramen broth, and it is often paired with chicken or seafood-based broths to create a balance of flavors. Shoyu tare can be enhanced with aromatic spices and herbs, such as ginger, garlic, and scallions, to heighten the flavor experience of your shoyu ramen recipe.

Shio Tare
In contrast to the soy sauce-based shoyu tare, shio tare relies on salt as its primary seasoning agent. Shio tare embodies a lighter, more delicate flavor profile that allows the nuances of the broth to shine through. It's an excellent choice for lighter, seafood or vegetable-based broths. This tare is often accompanied by Japanese sea salt, providing a touch of brininess to a bowl of delicious shio ramen.

Miso Tare
Miso tare, which is my favorite variation, is a velvety, fermented soybean paste that infuses the ramen broth with a rich, savory taste. This style of tare complements most meat and veggie broths really well, and offers a perfect balance of umami and sweetness. The intensity of miso tare is adjusted by selecting lighter or darker miso paste varieties.

For our miso tare recipe, I tried different types of miso and combinations.
I prefer the mixed miso, which is a combination of red and white. You can buy the awase style miso, or if you use it often enough, buy a separate batch of white and red miso and use equal parts of each in this tare. Hatcho miso is easy to find in Portugal and has become my default red miso for this tare recipe.

Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and a specific type of fungus. The fermentation process can vary in length, which creates different kinds of miso. Here are some of the most common types:

White Miso (Shiro Miso): This is the mildest and sweetest type of miso, with a shorter fermentation period. It is made from soybeans, rice koji, and a small amount of barley or other grain. White miso has a pale yellow color and a delicate, slightly sweet flavor. It's ideal for lighter dishes, dressings, and marinades.

Red Miso (Aka Miso): Red miso is fermented longer than white miso, resulting in a stronger, more pronounced flavor. It has a dark reddish-brown color and a deeper umami taste with a more robust flavor profile, so it works well in hearty stews and bold-flavored dishes.

Mixed Miso (Awase Miso): This type of miso is a blend of varieties, often combining white and red miso. The flavor has balance, providing both mild and rich elements. Awase miso is versatile and can be used in many applications.

Hatcho Miso: This type of miso is made exclusively from soybeans, and it is fermented for around two years or more. So hatcho miso has a very concentrated flavor, with a dark reddish-brown color. Use it to enhance the taste of hearty soups and stews.