Homemade Shio Ramen Tare (Salted Ramen Base)

Elevate your homemade ramen with this simple Shio Ramen Tare. A precise blend of soy sauce, mirin, and umami-rich seasonings creates a perfectly balanced salt base.

Ingredients

• 200 ml cold boiled water
• 3 tbsp light soy sauce
• 2 tbsp mirin
• 1 tbsp cooking wine
• to taste salt
• 1 tsp MSG
• 1 tsp kelp seasoning powder
• 1 tbsp oyster sauce
• 1 tsp garlic powder

Instructions

1. 1Measure the water

   

   Place a small pot on a digital scale and pour in 200ml of cold boiled water. Ensuring accurate measurements at this stage is essential for balancing the final seasonings in your shio ramen base.

   Tip: Using filtered or purified water helps maintain the clarity and clean flavor profile of the seasoning sauce.
2. 2Add light soy sauce

   

   Pour the light soy sauce into the pot using a ladle. The light soy sauce provides a savory, umami backbone to the shio ramen base without overpowering its color.

   Tip: Using a digital scale ensures precise ratios, allowing you to recreate the perfect flavor balance every time.
3. 3Pour in the mirin

   

   Add the mirin directly into the liquid mixture. Mirin introduces a subtle, refined sweetness that beautifully balances the salty elements of the ramen base.

   Tip: Pour gently while watching the scale to hit your exact desired weight.
4. 4Add cooking wine

   

   Pour the cooking wine into the pot. This ingredient adds a layer of complexity to the flavor profile and helps neutralize any undesirable odors.

   Tip: Sake or Shaoxing wine can be used depending on your pantry availability, though Japanese sake yields the most authentic profile.
5. 5Season with salt

   

   Add a spoonful of salt into the mixture. As this is a shio (salt) ramen base, salt is the crucial ingredient that defines the primary flavor character of the broth.

   Tip: You can adjust the salt slightly to your preference, but keep in mind that soy sauce and oyster sauce will also contribute to the overall sodium level.
6. 6Add umami seasonings

   

   Incorporate the MSG and kelp seasoning powder into the pot. These two ingredients deliver a concentrated punch of umami, giving the shio ramen its deep, lip-smacking savory taste.

   Tip: Stir the mixture well to accelerate the dissolution of the powders in the cold water.
7. 7Add oyster sauce

   

   Carefully add the oyster sauce to the mixture in your pot. This ingredient provides a deep, savory umami base that complements the saltiness of the shio seasoning.

   Tip: Oyster sauce is thick, so use a clean spoon to scrape every bit from the measuring tool into the pot.
8. 8Dissolve the seasonings

   

   While over low heat, use a ladle to stir the mixture continuously. This ensures that the salt, MSG, and various seasonings are fully dissolved into the liquid base.

   Tip: Turn off the heat before the mixture reaches a boil to preserve the delicate aromas of the seasonings.
9. 9Season with garlic

   

   Once the sauce mixture has cooled down, add the garlic powder. Mixing it in after cooling helps maintain the distinct garlicky aroma and flavor.

   Tip: Whisk well after adding the powder to prevent any clumps from forming in the sauce.
10. 10Bottle the sauce

    

    Carefully pour the finished seasoning sauce into a clean plastic bottle for storage. Ensure the bottle is tightly sealed to keep the sauce fresh for your next batch of ramen.

    Tip: Use a funnel when pouring to avoid spills and keep the bottle opening clean.

Storing Your Tare

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Frequently Asked Questions