Ultimate Ramen Tare Recipe: The Secret Behind Rich, Flavor-Packed Bowls

Servings: 4 Total Time: 20 mins Difficulty: Beginner
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Authentic Ramen Tare Recipe (Shoyu Style)
Ramen Tare Recipe pinit

My first trip to Japan was a culinary awakening. Tucked away in a narrow Tokyo alley was a tiny ramen shop I stumbled into after a long day of sightseeing. The chef, quiet and focused, worked like an artist behind the steaming counter. 

As I took my first slurp of shoyu ramen, I was instantly overwhelmed—not just by the noodles or the broth, but by something deeper, more complex. That “something” was Tare—a humble yet powerful base that determines the soul of every bowl of ramen.

After returning home, I spent months replicating that unforgettable flavor of Ramen Tare Recipe. Broths can be rich or light, noodles can vary in thickness, but tare? That’s where the magic begins. Learning how to make it opened a world of ramen possibilities—from miso to shio to shoyu.

Why Do People Love Ramen Tare Recipe?

Tare (pronounced tah-reh) is the seasoning concentrate that elevates ramen from simple soup to savory art. It’s not just salt—it’s layered, nuanced flavor. This liquid seasoning base gives ramen its identity, and it’s completely customizable. Whether it’s the umami-rich depth of soy sauce, the tang of miso, or the lightness of sea salt, tare brings balance, complexity, and boldness in just a spoonful.

Home cooks love tare because it simplifies the process of creating restaurant-level ramen at home. Prepare it in batches, store it, and use it to flavor any broth instantly. It’s the flavor bomb your ramen’s been missing.

Ingredients for Ramen Tare Recipe

  • ½ cup Japanese soy sauce (Koikuchi or Usukuchi)
  • ¼ cup mirin
  • ¼ cup sake
  • 1 tablespoon sugar
  • 1 piece kombu (dried kelp), about 4 inches
  • 1 tablespoon bonito flakes (katsuobushi)
  • 1 clove garlic, smashed
  • 1 small piece ginger, sliced
  • 1 teaspoon sesame oil (optional for added depth)

Ingredient Variations to Customize Your Tare

Tare isn’t one-size-fits-all. It changes depending on the ramen type:

  • Miso Tare: Replace soy sauce with 2 tablespoons white miso, 1 tablespoon red miso, and reduce the mirin to 2 tablespoons.
  • Shio (Salt) Tare: Use sea salt, a touch of rice vinegar, and dried seafood (like niboshi or anchovies) for a clear, delicate flavor.
  • Spicy Tare: Add chili oil, tobanjan (fermented chili bean paste), or Gochujang for a Korean twist.
  • Vegetarian Tare: Skip bonito and use shiitake mushroom powder or dried seaweed for a deep umami hit.

These variations let you adapt your tare to any broth base—pork, chicken, vegetable, or seafood.

Crafting Ramen Tare Recipe from Scratch

1. Combine Core Ingredients

In a saucepan, mix soy sauce, mirin, sake, sugar, kombu, garlic, and ginger. Let this mixture rest for 10–15 minutes to infuse flavor before heating.

2. Heat and Simmer

Bring the mixture to a gentle simmer over medium heat. Do not boil—just let it barely bubble. Remove the kombu just before it begins to boil (around 150°F or 65°C) to avoid bitterness.

3. Add Bonito Flakes

Once simmering, add the bonito flakes. Let the mixture steep for about 5–7 minutes, then turn off the heat.

4. Strain the Tare

Strain the liquid through a fine mesh sieve or cheesecloth into a clean jar. Press the solids lightly to extract maximum flavor.

5. Optional Final Touch

Stir in a few drops of sesame oil or toasted garlic oil for richness and aroma.

Pro Tips for Perfect Ramen Tare Recipe

  • Low and slow is key. Never boil your tare. Simmering gently extracts flavor without bitterness.
  • Let it rest overnight. Like good soup, tare benefits from resting—flavors meld and mellow beautifully.
  • Use high-quality soy sauce. This isn’t the place for cheap substitutes. Japanese soy sauce makes a big difference.
  • Make in bulk. Tare can be stored in the fridge for up to 3 weeks, or frozen for 2–3 months.

How to Use Ramen Tare Properly

Using tare is simple: Add 1 to 2 tablespoons of it into a ramen bowl before pouring in the hot broth. Stir to dissolve it fully. Adjust the quantity based on taste preference and the saltiness of your broth.

Unlocking Ramen Tare’s True Flavor

While broth builds body and noodles offer texture, tare is the backbone of ramen flavor. Learning to make and use it gives you the power to craft restaurant-quality ramen at home, tailored to your taste. Whether you’re brewing a cloudy tonkotsu broth or simmering a clear chicken soup, the right tare transforms your bowl from good to unforgettable.

Ultimate Ramen Tare Recipe: The Secret Behind Rich, Flavor-Packed Bowls

A rich, umami-packed soy-based seasoning sauce that forms the essential flavor base of ramen. Easy to make, endlessly customizable, and perfect for every type of ramen broth.

Ramen Tare Recipe
Author: Olivia Carter
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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Beginner Cooking Temp: 160  F Servings: 4 Estimated Cost: $ 4 Calories: 25 Best Season: Suitable throughout the year

Ingredients

Instructions

  1. In a saucepan, mix soy sauce, mirin, sake, sugar, kombu, garlic, and ginger. Let this mixture rest for 10–15 minutes to infuse flavor before heating.
  2. Bring the mixture to a gentle simmer over medium heat. Do not boil—just let it barely bubble. Remove the kombu just before it begins to boil (around 150°F or 65°C) to avoid bitterness.
  3. Once simmering, add the bonito flakes. Let the mixture steep for about 5–7 minutes, then turn off the heat.
  4. Strain the liquid through a fine mesh sieve or cheesecloth into a clean jar. Press the solids lightly to extract maximum flavor.
  5. Stir in a few drops of sesame oil or toasted garlic oil for richness and aroma.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 25kcal
% Daily Value *
Total Fat 0.5g1%
Sodium 820mg35%
Total Carbohydrate 3g1%
Sugars 1.5g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Frequently Asked Questions

Expand All:

Can I use regular soy sauce instead of Japanese soy sauce?

Yes, but Japanese soy sauces like Koikuchi or Usukuchi have a more balanced umami flavor. Chinese or generic soy sauces tend to be saltier and sharper.

How long does ramen tare last in the fridge?

Properly stored in a sealed jar, it lasts for up to 3 weeks. For longer storage, freeze in ice cube trays and transfer to a freezer bag.

Can I make tare without alcohol (mirin/sake)?

You can substitute mirin with a mix of rice vinegar and sugar. For sake, use a bit of white grape juice or skip it—though the flavor won’t be as authentic.

Do I need to make a different tare for every broth?

Not at all. Start with shoyu tare, and then experiment. Shoyu works well with pork, chicken, and even vegetarian broths.

Is tare used only for ramen?

Mostly, yes. However, it also works as a marinade for meats, dipping sauce for dumplings, or glaze for grilled vegetables.

Olivia Carter Food and Lifestyle Blogger

Olivia Carter is a passionate home chef with over 10 years of experience in crafting heartwarming, family-friendly meals. From hearty stews to homemade bread, she specializes in easy-to-follow, comforting recipes that bring people together. Olivia believes that good food should be simple, delicious, and made with love. When she’s not in the kitchen, she enjoys gardening and sourcing farm-fresh ingredients for her dishes.