tare. One teaspoon is added per ramen bowl to provide depth and oomph. The tare keeps in the fridge for a few months as long as the fresh ingredients (grated garlic and ginger) are separated. I hardly ever add them but I've listed them for completeness.
A quick search through my online grocery receipts tells me that we’ve consumed 19 packs of Itsu’s ramen broth. It comes in classic vegan or chicken and both are great.
I divide wok ready noodles into bowls, heat the broth, add some vegetables then pour everything over the noodles. The noodles are already cooked so there’s no need to boil them; the heat from the broth is enough to warm them through. Top with tofu, eggs, sesame seeds or whatever you fancy.
I’m not a ramen connoisseur but I absolutely love this dish and the combinations are endless. Whatever you top it with, a boiled egg is a must and this is coming from someone who has only just come around to egg white*.
* If, like me, you don’t love the taste of egg white, coating it in soy sauce really helps.
I know 150g of cooked noodles seems like a small amount but it’s enough for us and we’re fairly greedy.
I've listed the lettuce as optional but it's highly recommended. I learned from my mum a long time ago that lettuce tastes amazing in noodle soups.
You could pan fry your tofu but I prefer to roast it. This way I don’t have to look after it while I prep the other ingredients.
The Bone Daddies cookbook has a great boiled egg tip: crack the shell of a cooked egg and work a teaspoon underneath the membrane (the bowl of the spoon should hug the curve of the egg). The shell should come off easily.
I learned to make tare from a fun ramen class I took at Waitrose Cookery School.
Advertisement
Advertisement
Advertisement
Advertisement
Sign up to the newsletter.
Advertisement
Sign up to the newsletter.
Have you made Itsu Ramen Broth?
Share a photo with #hotcooking and tag @hot.cooking
Share this recipe: