And while the recipe is fairly intricate, all of the constituent parts —
the miso tare, that addictive Sichuan chile paste — are very stable, meaning they can be doubled or tripled, parked in the fridge, and deployed whenever the mercury spikes and a cold ramen craving hits.
To that, he adds a homemade
miso tare — an elaborate combination of funky fermented soy, scallions, ginger, garlic, apple, sake, vinegar, and chile — which transforms the delicate milk into an eyebrow - raisingly complex umami powerhouse.
Not exact matches
TARE 2 tablespoons
miso paste (I use yellow) 50 ml (1/4 cup) tablespoons tamari or shoy sauce 50 ml (1/4 cup) mirin 5 garlic cloves, crushed 1 1/2 tablespoons Sriracha 3 tablespoons chickpea flour 1 1/2 tablespoon tahini 1 tablespoon toasted sesame oil 1 tablespoon tamarind paste 1/2 tablespoon freshly grated ginger