Shoyu tare: soy sauce, mirin, sake, kombu, dried shiitake, reduce to 60% volume, strain. Takes 40 minutes. Stores refrigerated for months. Once you have quality tare you can turn any decent broth into good ramen. The tare is 50% of the dish. Making it from scratch changes the result completely.
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Shoyu tare: soy sauce, mirin, sake, kombu, dried shiitake, reduce to 60% volume, strain. Takes 40 minutes. Stores refrigerated for months. Once you have quality tare you can turn any decent broth into good ramen. The tare is 50% of the dish. Making it from scratch changes the result completely.
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