I did a sweeping blow in the kitchen today. Inspired by one of those nasty food videos on YT with appetizing and mouthwatering pictures of delicious ramen bowls, I made a whole series of japanese soup ingredients that I have almost all made before in the past – but never all of them together.

Now I’ve got a nice collection of asian ingredients to use in the near future – besides, it was an enjoyable way to tackle my downright miserable mood this morning.

All japanese visitors that might accidentally stumble upon this post, please accept my humble apologies for possibly not being original, I promise I’m trying hard. These recipes are the best I found on the internet and at least they all come from asian cooking sites. Here’s what I made:



A soy-sauce-based seasoning sauce for ramen broth. I’m not sure about either originality or usability since I made this one for the first time. On itself, it tastes great and I’m looking forward to trying it with a neat bowl of soup and ramen noodles. Recipe:

Ingredients (8 servings):

½ cup chicken or vegetable broth
¼ cup mirin
¼ cup soy sauce
2 tbsp. sake
1 tsp. brown sugar
1 tsp. rice wine vinegar
1″ piece ginger, peeled and smashed
1 clove garlic, peeled and smashed


Bring all the ingredients to simmer in a saucepan. Simmer the tare until it reduces to ½ cup, about 25 minutes.

Strain the solids and let the tare cool. Store in an airtight container in the refrigerator for up to two weeks.

Use about 2-3 tbsp. of tare per bowl (~ 400 ml) of soup.

Here’s where I stole it from: → https://www.umami-insider.com/recipe-ramen-tare-japanese-sauce/



Miso Soup Stock

Chinese Chili Oil

P.S. I swear (although they don’t look like it from the outside) all vessels have been thoroughly cleaned and rinsed 🙂