The soup in most bowls of ramen consists of three components: broth, an aromatic oil, and the tare, or seasoning. The tare is what gives the soup its character, and it’s mostly used as a way to introduce both salinity and a punch of flavor, usually from ingredients that are extremely rich in glutamates. That includes kombu (dried kelp) and other flavorful compounds, like dried-fish products and mushrooms.
This tare, made from just leftover lemon rinds, salt, and kombu, keeps it pretty simple. While it does take a couple of days to make, the vast majority of that time is spent passively (and patiently!) waiting.
The tare can, of course, be used to season ramen, but it’s incredibly versatile: Use it to season other soups, stews, stir-fries, and even salad dressings. It works particularly well in dishes that have a meaty or fishy component, such as a chicken stock–based pan sauce or an anchovy-heavy salad dressing.
Published at Thu, 18 Apr 2019 12:53:03 +0000