Ramen Recipe:

Shoyu-tare

Name: Shoyu-tare
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: Japanese
Ingredients: 19 g soy sauce; 9 g water; 2 g dry sake; 2 g mirin; 2 g fine sea salt; 1 g granulated sugar

Shoyu tare is a soy sauce based seasoning used as flavoring for a bowl of ramen, commonly used for Tonkotsu in Yokohama, Japan. You will mix 30 mL (2.5 teaspoons) with an unsalted ramen broth. This recipe shows you the steps in making it from scratch.

This tare is just one part of a complete ramen bowl — in our hands-on ramen cooking classes in San Francisco, you’ll learn how all the components come together.

👉 See how our ramen classes work in San Francisco

A bowl of shoyu tare for flavoring Tonkotsu ramen

Serving Size

Ingredients

90g Bread flour

Directions

Bread flour

Tools used in this recipe:

Kitchen scale

+ Add to my Amazon shopping list

Learn Ramen Hands-On in San Francisco

Reading a recipe is one thing — making ramen from scratch is a completely different experience.

At The Story of Ramen in San Francisco, you’ll learn how to build a full bowl from scratch — from noodles to broth to tare — in a fun, hands-on cooking class.

Make ramen noodles from scratch
Learn how tare, broth, and toppings come together
Customize your own bowl
Enjoy a memorable experience with friends, coworkers, or your team

View ramen classes in San Francisco

Check Out Our Blogs for More Recipes

Image showing King Arthur bread flour, kansui, and fresh homemade ramen noodles on a floured countertop with the text “What Flour Should I Use to Make Ramen?”

What Flour Should I Use to Make Ramen?

Wondering what flour to use for homemade ramen noodles? Learn why hard wheat bread flour (kyorikiko) creates springier, chewier noodles—and what to look for at the grocery store.

Black ceramic bowl of miso ramen topped with tofu, scallions, menma bamboo shoots, wood ear mushrooms, and a soft-boiled egg, with white miso and red miso containers in the background.

Is Miso Healthy? Benefits, Types, and Easy Ways to Use It

Is miso healthy? Discover miso benefits, white vs red miso, and easy ways to use miso—from ramen and soup to cold noodles, glazes, and veggies.

Person stirring creamy tonkotsu in a large pot on a stove, with metal pots nearby. Kitchen setting with tiled floor. Steam rising.

Do Ramen Restaurants Make Their Broth From Scratch?

Discover if ramen restaurants truly make their broth from scratch. Explore the balance between tradition and convenience in ramen broth making.

A mid-shot of a focused Japanese ramen chef, wearing a white chef's hat and coat, intensely operating a blow torch over three perfectly arranged slices of chashu on a shiny metal tray. The flame from the torch illuminates the sizzling pork. To the chef's left, a large, dark pot of broth bubbles gently on a stovetop. The scene captures a dynamic moment in a busy ramen kitchen.

Why Ramen Chefs Torch Chashu for Unforgettable Flavor

Ever seen a ramen chef wield a blow torch over chashu and wondered why? It's not just for show! Discover the fiery secret behind this technique that transforms pork belly, adding incredible flavor, aroma, and that irresistible melt-in-your-mouth quality to every bowl.