Description
This is a template for virtually all tares. It gives you a tare with umami and salt because it uses salt and MSG, and nothing else. On its own it adds minimal complexity, the goal is to highlight the qualities of the soup you’ve created. But it also establishes a few principles I like to make ramen by, notably that you can use approximately 10% salt in your tare, and 6% glutamic acid including ingredients. All shio tares can be built around these ratios.
Ingredients
- 500ml Water
- 50g Salt
- 33g MSG
Method
- Combine the above ingredients in a saucepan, and heat to dissolve the tare. Cover the saucepan and allow it to cool before storing indefinitely in the fridge.
- Add to taste to broth. A good starting place is 30 mL of tare per 300 mL soup, I actually went up to 45ml in my Tonkotsu
- I recommend freezing what you don’t use. I put it in an ice cube tray and then store it in a ziplock in the freezer.