Easy Miso Ramen Tare Recipe

Fish

"This umami-packed ramen tare is the secret that separates store-bought ramen from the delicious bowls of noodles at fancy ramen shops. Make this and you'll be serving restaurant quality ramen at home!"

--Christina, WeekdayPescatarian.com

Ingredients:

For Tare: miso paste mirin sugar sesame oil + seeds fresh ginger For Ramen: shrimp mini bok choy ramen noodles  low sodium broth soft-boiled eggs green onions corn kernels crispy shallots lime wedges

Let's Get Cooking

1. Make Miso Tare

Combine miso paste, mirin, sesame oil, raw sugar, fresh ginger and sesame seeds in a small bowl very well.

The mixture will be thick and sticky. Move to an airtight container and keep in refrigerator for up to 2 months.

2. Make Broth

To turn your tare into a bowl of ramen, add paste to the bottom of your bowl.

Pour hot broth over tare and stir to combine. (You can use vegetable, dashi or mushroom stock.)

For non-pescatarians, chicken, beef or pork stock are good options.

3. Build Ramen

Once broth is combined, add your favorite ingredients like noodles, bok choy, shrimp, egg and corn.

4

Top with scallions and a pile of crispy shallots. Serve with a lime wedge and chili crisp.

Prep for Service

Take a bow, chef!

Hungry for More?

Make this 20-minute Shrimp Udon Noodles! 

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!