Mastering Ramen:

Ramen is one of the most beloved dishes in the world, known for its rich broth, flavorful seasoning, and umami-packed taste. 

And as much as we love a good ramen bar, there’s no reason why any home cook can’t master the flavors and techniques to make their own satisfying bowl of ramen at home. Noodles aside, the secret to exceptional ramen lies in two key components: dashi (broth) and tare (seasoning sauce). 

In ramen, dashi and tare serve distinct but complementary roles.

Dashi (Broth/Base Stock) – This is the foundational liquid for the ramen. It provides depth and umami through ingredients like kombu (kelp), dried mushrooms, bonito flakes, and stock (chicken, pork, or vegetable). The dashi itself is usually mild but rich in natural umami.

Tare (Seasoning Sauce) – Tare is the concentrated seasoning that gives ramen its specific flavor profile. It typically consists of ingredients like soy sauce, mirin, sake, miso, or salt, sometimes infused with aromatics like garlic or bacon. Tare is added to the dashi to create the final soup base, determining whether the ramen will be shoyu (soy sauce-based), shio (salt-based), or miso ramen.

To use a musical analogy, the dashi is the backbeat, while the tare is the melody. Combined, they create the well-balanced and complex foundation of a satisfying ramen bowl. 

At Cook Street School of Culinary Arts, our At Home Ramen class will walk you through the steps needed to master these essential elements…

Step 1: Making Ramen Dashi (Broth)

Dashi is the heart of ramen, providing depth and complexity to the soup. This foundational broth can be made with a variety of ingredients, but our version uses kombu, dried mushrooms, and stock for an umami-rich base.

Ingredients (Yields 1 Gallon):

• 1 postcard-sized piece of Kombu
• 1 gallon chicken or pork stock (or any flavorful stock)
• 1/4 cup dried mushrooms
• 1/4 cup bonito flakes (optional)
• Trimmings of 1 bunch scallions

Instructions:

1. Add water to a pot and heat to 150°F, then remove from heat.
2. Add kombu and steep for 1 hour.
3. Remove and discard the kombu, then add dried mushrooms, bonito flakes (if using), and scallion trimmings.
4. Simmer gently for 1 hour, allowing the flavors to infuse.
5. Strain and let cool before using in your ramen.

Pro Tip: Make the dashi a day ahead. As it cools, the fat rises to the top, making it easier to remove for a cleaner broth.

Step 2: Making Ramen Tare (Seasoning Sauce)

Tare is what gives ramen its signature flavor, adding saltiness, sweetness, and umami. Our recipe uses soy sauce, mirin, sake, and bacon for a deep, smoky complexity.

Ingredients:

• 1 cup soy sauce
• 1/2 cup mirin
• 1/2 cup sake
• 1/4 lb. bacon

Instructions:

1. In a pan, sauté the bacon until crispy.
2. Deglaze with sake, scraping up any browned bits for extra flavor.
3. Add soy sauce and mirin, then bring to a very low simmer.
4. Cook for 1 hour, allowing the flavors to meld.
5. Strain and chill before storing.

How to Use: Add a spoonful of tare to your dashi before serving to enhance the depth and flavor of your ramen.

Learn to Make Perfect Ramen at Cook Street!

Mastering dashi and tare is just the beginning! Join our At Home Ramen class to learn the full process from start to finish. Our expert chefs will guide you through the techniques needed to create restaurant-quality ramen at home.

Why Join Our Cooking Class?

• Learn Traditional Techniques from skilled chefs.
• Hands-On Experience making broth, seasoning, and toppings. 
• Fun, Interactive Atmosphere perfect for all skill levels.

Spots are filling fast! Don’t miss your chance to elevate your ramen game.

[Sign Up for our At Home Ramen Cooking Class Today!]