The Story Behind the Recipe
The idea is to see how much flavour a good tare can provide even without a proper broth. We use hot water, aromatic chicken fat, noodles and spring onion. This simple test gives a clear impression of the seasoning and its balance, and the same approach can help compare different tare preparations. If you enjoy the result with water, a good clear chintan broth can bring even more depth.
The two main preparations are Simple Shio Tare and Chiyu. For a rich pork bone broth version, see Simple Shio Tonkotsu Ramen.
The Technique
- Have the tare and chiyu ready before cooking the noodles.
- Taste their dilution with hot water.
- Add freshly cooked, thoroughly drained noodles.
Makes 1 bowl
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Prepared shio tare: 36 ml.
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Prepared chiyu: 1 tbsp, 15 ml.
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Very hot water: 400 ml.
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Ramen noodles: 100-110 g dried, uncooked weight.
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Spring onion: a little finely sliced green part.
Method
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Warm the serving bowl and bring a separate pot of water to a boil for the noodles.
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Mix the shio tare, chiyu and 400 ml very hot water in the bowl.
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Taste and adjust with a little more tare for intensity, or hot water if too salty.
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Cook the noodles according to the packet, drain thoroughly and add immediately to the bowl.
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Finish with the sliced spring onion greens and serve.
Tips and Secrets
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Keep the ratios consistent when comparing tare. This shows the differences between the seasonings rather than different dilutions.
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Do not leave cooked noodles waiting. Prepare the soup first and add the noodles as soon as they are drained.
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Choose unsalted chintan if replacing the water. The tare already provides seasoning, and a salted broth may need less tare.
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