How to make Japanese Miso Tare for Tonkotsu – 2 methods

Unlock Next-Level Umami with Miso Tare for Tonkotsu Ramen. The savory taste of umami makes ramen irresistible. This ramen tare adds glutamate and nucleotides that intensify the meaty, mouthwatering flavors of tonkotsu. Science proves this sauce takes your ramen’s scrumptiousness to new heights!

I’ve always loved a good bowl of ramen, with its complex and savory broth that seems to warm my soul. Recently, I became interested in making my own homemade ramen so I could customize it just how I like. After much experimentation, I stumbled upon a recipe for miso tare sauce that pairs perfectly with a rich, creamy tonkotsu broth.

When I first tried this combination, it was love at first slurp! The umami-packed miso tare accentuated the porky decadence of the broth in the most mouthwatering way. As I happily inhaled my ramen, memories of my last trip to Japan came flooding back. I was transported to a tiny ramen-ya in Tokyo, where an old man slowly ladled piping hot broth into my bowl.

Now I can recreate that authentic Japanese ramen experience in my very own kitchen! I’m so excited to share this miso tare recipe with all my fellow ramen lovers out there. It takes a bit of effort to make, but trust me – every minute is worth it. The complex blend of flavors and aromas will have you craving bowl after bowl.

So grab your ingredients and let’s get cooking! I can’t wait for you to fall in love with this ramen tare too. Stay tuned for the full recipe coming up next!

Best Miso Tare Recipes

Miso Tare
A flavor symphony in a spoon
How To Make Japanese Miso Tare For Tonkotsu - 2 Methods 1

Miso Tare

Combine miso, soy sauce, sake, mirin, and sugar in a saucepan. Stir over low heat for 10 minutes until blended. Store the miso tare in the fridge for up to 2 months in an airtight container. Enjoy!
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Course: Sauce
Cuisine: Japanese
Keyword: miso, tare
CookingStyle: Boiling
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 servings
Calories: 108kcal
Author: James Anderson and Yukiko
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  • Put all the ingredients in a medium saucepan over low heat.
    How To Make Japanese Miso Tare For Tonkotsu - 2 Methods 3
  • Stir constantly for about 10 minutes, until everything is incorporated.
    How To Make Japanese Miso Tare For Tonkotsu - 2 Methods 4
  • The tare will keep in an airtight container in the refrigerator for up to 2 months.
    How To Make Japanese Miso Tare For Tonkotsu - 2 Methods 5



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.
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Serving: 10servings | Calories: 108kcal | Carbohydrates: 16g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2158mg | Potassium: 145mg | Fiber: 3g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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How to make Spicy Miso Tare for tonkotsu by Blender

Miso Tare
Miso tare for tonkotsu: culinary artistry at home

Making miso tare for tonkotsu ramen is a soothing process for me. As I gather the ingredients – white miso, sake, mirin, ginger, and sesame paste – I feel a sense of calm in anticipating the rich umami flavors to come.

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Gently blending the ingredients creates a harmonious medley of sweet and salty. I add a sprinkle of shichimi togarashi at the end for a touch of heat. This reminds me of quiet, snowy days in Japan sipping broth infused with these very flavors.

Making Miso Tare By Blender - Step 1
Making miso tare by blender – step 1
Making Miso Tare By Blender - Step 2
Making miso tare by blender – step 2
Making Miso Tare By Blender - Step 3
Making miso tare by blender – step 3

Homemade miso ramen

Miso ramen is a delicious Japanese noodle soup that is made from scratch at home. Miso tare paste, the key ingredient, is a fermented soybean paste that adds a wonderful savory and umami flavor to the broth. The broth simmers for hours allowing the miso paste to infuse it with flavor. Fresh ramen noodles can be easily made at home with just a few simple ingredients like flour, eggs, and kansui which helps give the noodles their signature chewy texture. Toppings like pork belly chashu, marinated eggs, mushrooms, scallions and nori seaweed sheets complete the bowl. Making miso ramen at home allows you to customize the flavors to your taste and takes the experience of this iconic dish to another level. The process does take some time and patience but is worth the effort for this soul-warming meal.

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Expert Tips for making Miso Tare

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Perfectly balanced miso tare ingredients

Cooking Tips

When making miso tare, I prefer to use a nicely aged miso paste – over a year old for the wonderful flavor. Though any miso will work, follow your taste buds. Once mixed, the paste transforms into a smooth, creamy, dreamy sauce.

A tip when cooking with the tare – add just a couple tablespoons to the broth before serving. The texture and color it provides are sublime. Then top your ramen with fresh noodles and fun toppings – my favorite is soft boiled egg with scallions. Every bite of this soul-warming soup elicits happiness.

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FAQs about Miso Tare Sauce Recipe

Miso Tare For Tonkotsu In A Homemade Ramen Bowl
Miso tare for tonkotsu in a homemade ramen bowl
  1. What is the best tare for tonkotsu ramen? A: The ideal tare for tonkotsu ramen is often a rich and savory one, typically soy sauce-based with added elements like garlic, ginger, and sometimes mirin.
  2. What is miso ramen tare made of? A: This ramen sauce commonly consists of miso paste, soy sauce, sake, mirin, and sugar, creating a flavorful base for ramen broth.
  3. What is the tare ratio for ramen? A: The tare ratio varies, but a common starting point is approximately 1 to 2 tablespoons of tare per serving of ramen. Adjust to personal taste preferences.
  4. What is in miso tonkotsu ramen? A: Miso tonkotsu ramen combines the rich pork bone broth of tonkotsu with the umami depth of miso, resulting in a hearty and flavorful noodle soup. It often includes toppings like chashu (braised pork), green onions, and bean sprouts.
  5. How long does homemade Miso Tare last? A: Homemade Miso Tare can be stored in the refrigerator for several months. It continues to develop in flavor over time.
  6. Can I use Miso Tare as a dip? A: Absolutely! Ramen Tare makes a wonderful dipping sauce for grilled meats, seafood, or veggies.
  7. Is Miso Tare gluten-free? A: To make this Ramen Tare sauce gluten-free, use gluten-free soy sauce or tamari as a substitute.
  8. Can I freeze Miso Tare for long-term storage? A: Yes, Miso Tare can be frozen for up to six months. Thaw it in the refrigerator before use.
  9. Can I use Miso Tare in vegetarian or vegan dishes? A: Yes, Miso Tare can be a fantastic addition to vegetarian and vegan recipes. Ensure you choose miso paste without fish or bonito additives for a completely plant-based option.
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I hope you’ll take the plunge and try making this miso tare for tonkotsu ramen yourself. The miso tare way of ramen adds a unique depth of flavor that perfectly complements the richness of the tonkotsu broth. It does require some effort, but I promise every second is worthwhile once your lips touch that first silky, savory spoonful. This bowl of noodles will transport you to ramen heaven!

If you give this recipe a try, let me know how it turns out by leaving a comment below. I’d love to hear your thoughts, see photos of your creations, and answer any questions you might have. Ramen lovers, unite!

And stay tuned to the Food and Meal blog for even more Japanese recipe inspirations. I can’t get enough of these complex, comforting flavors. What should I try making next – shoyu? Shio? Let your ramen cravings lead the way!

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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I'm Yukiko, a Food & Lifestyle blogger and marketing professional at Hana Hotel Travel Company, focused on Food And Meal restaurants. I love cooking, with a special affection for baking, and photography. My blog offers healthy, diverse recipes and captures the beauty of culinary arts, aiming to inspire a balanced lifestyle and connect food enthusiasts globally.
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