MISO TARE

Miso is the heartiest of all ramen. Think fortified miso soup with noodles in it (YUM): a stick-to-your-ribs kind of food that feels like a big warm blanket. Miso is also fermented, like the shoyu, so there is a lot of room for umami. Miso ramen is much thicker than the shio or shoyu simply because of the miso paste. I call for white miso in my tare, but you can try other types and see what you like. If you have good miso in your fridge already, use it.

Note:

These misos can be mixed together as well when you’re making tare, so there are infinite options. Remember to document what you try so that if you strike gold you can replicate it.

Miso variations:

Shiro miso is on the sweeter side and is also called white miso. We typically use it for dressings.

Shinshu miso is fermented longer than shiro and has a richer flavor that makes it great for miso soup and ramen. This is our go-to.

Mugi miso is made from barley and is fermented a bit longer. It’s much harder to find, but it can make for a really well-balanced and rich miso flavor. I would not use this miso your first time out, but definitely play with it if you find it.

AKA miso is red in color (due to longer fermentation time) and has a much saltier flavor.