// MAKES 4 CUPS
This is one of those flavor combos you just never move away from if you love spice. It’s simple, and you can adjust the heat to your liking by adding or taking away the sambal. In the shop, we make sure it has an intense kick. You might find other uses for this as well. Don’t be afraid to toss it on chicken wings or make a salad dressing out of it by thinning it with oil and vinegar.
1 cup white miso
½ cup sambal, or to taste
½ cup kosher salt
½ cup water
6 tablespoons plus 1½ teaspoons tahini
¼ cup plus 1½ teaspoons sesame oil
¼ cup gochujang (Korean chili paste)
2 tablespoons rice vinegar
2¼ teaspoons MSG
1 teaspoon ground white pepper
In a large bowl, thoroughly mix all the ingredients. Transfer to an airtight container.
The tare will keep for 2 weeks in the refrigerator or up to 12 months in the freezer.
For instructions on serving tare with ramen, see this page.