What is tare in ramen?
The broth is the base. Tare is the concentrated seasoning added to it.
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A small amount of concentrated seasoning
Tare supplies salt and flavor to ramen broth. Keeping it separate from the stock lets the cook adjust the seasoning when putting the soup together.
Shoyu tare is based on soy sauce, shio on salt, and miso tare on miso. Each can contain other ingredients. Aromatic oil is another part of the soup, added for fragrance and richness.
What is shoyu ramen?
Shoyu means soy sauce. Shoyu ramen gets its name from that seasoning, often added through a soy-based tare. The broth underneath can be made from pork, chicken, seafood or a combination.
We served a shoyu ramen with our pork tonkotsu base and a house soy-based tare in 2025. That bowl is off the menu now. Our current Tonkotsu uses a simpler tare, while Spicy Korean Fried Chicken Ramen uses a spicy one.
Tonkotsu and shoyu can be the same bowl
Tonkotsu names the pork-bone broth. Shoyu names its soy sauce seasoning. The two tell you different things about the soup.
Soy sauce adds salt as well as flavor. The amount of tare matters, which is why a darker broth isn’t automatically a saltier one. A shoyu label also won’t tell you whether the broth is clear or creamy; you need the rest of the description for that.
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