Miso Tare

I have been playing around with making Miso tares for a while now, but I have never landed on anything I was really happy with. I mean they were editable and tasty, but none really gave me that sense of satisfaction you get when you have just finished a great bowl of ramen.

This latest experiment of mine is on the right track though, definitely an improvement and something I will for sure use again and tweak. So I'm sharing it here so I have a record of my progress and also to help others out who need some where to start. After all, this one started with Ivan Orkin's miso tare recipe I picked up from a video of him on YouTube, this is the first miso tare I ever tried to make, from there I have found other recipes, tried them, made many mistakes and with information I have learned about umami extraction I am starting to use all this knowledge to create my own variations, but It all started with one recipe. So I hope this is useful in some way to other ramen enthusiasts.


  • 1 cup & 2 tbsp white miso
  • 1/2 cup sea salt
  • 6 tbsp water
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp mirin
  • 12 roasted ripe cherry tomatoes
  • 3 roasted garlic heads
  • 2.5 tsp MSG
  • 1 tsp white pepper
  • 1 tsp Chinese 5 spice
  • 2 tsp smoked paprika
  • 6 tbsp tahini
  • 1/4 cup of sesame oil
  • 1 tbsp dried shiitake powder


The first thing to do is preheat your oven to 160 C. Firstly, you will be slow roasting garlic and cherry tomatoes and combining them into a paste. This adds another level of complexity to the tare as well as an umami boost from the roasted cherry tomatoes. The tomatoes should be as ripe as possible, the more ripe the more glutamate they contain (more Umami).

Finally, the easiest part, just combine everything and mix well in a large bowl. You can store this in the fridge for a few days, but I find its best to store it in an air tight container and put it in the freezer, this way it can last several months and it never freezes solid due to the salt content !

Roasted Garlic

  1. Take the whole garlic heads and slice the top off of them.
  2. Line a baking dish with enough tin foil to fold over the top of the garlic.
  3. Pour some olive oil over the tops of the garlic heads and seal them in the tin foil.
  4. Roast for approx 1 hour.
  5. When cooked, squeeze out the garlic cloves from the head into a bowl.

Roast Cherry Tomatoes

  1. Place cherry tomatoes in an oven dish and pour over some olive oil.
  2. Roast for approx 40 - 60 mins or until they start browning on top.

Roasted Garlic and Cherry Tomato Paste

  1. Combine the garlic and tomatoes in a small blender.
  2. Add a tablespoon of olive oil.
  3. Blend until it becomes a fine paste, add more olive oil slowly if its not coming together.

Miso Tare

  1. Combine all the ingredients in a large bowl.
  2. Mix very well with a whisk.
  3. Let it stand for a few hours or up to a day before use to allow the flavours to combine.


I would normally use about 2 tablespoons per 300 ml of broth. But this is totally up to you and your taste/salt preference. I advise you to experiment to find the right balance for you.

I fry the tare quickly in a hot wok in pork fat, mixing it quickly to incorporate the fat into the miso tare. I then pour over my hot broth and whisk to emulsify the fat into the soup.

I hope you enjoy, please let me know if you have any feedback !