Miso Tare

• 22 February 2026
• soup,
• japanese

Makes ~750 grams of tare

Ingredients

• 140 grams raw onion pureed in a food processor, or finely grated

• 6 grams ginger, grated

• 300 grams white miso

• 180 grames tezukuri or mugi miso

• 80 grams hatcho style miso or additional tezukuri miso

• 20 grams mirin

• 30 grams soy sauce

• 5 grams sesame oil

• 14 grams tahini or nerigoma

• 1 gram black pepper

• 2 grams tobanjan or Chinese doubanjiang

• pinch of white pepper

• pinch of togarashi or cayenne

Directions

1. Brown half the onions

Take 70 g of the raw onion puree, and add to a small pan.

Cook over low heat, stirring frequently, until golden brown, around 20-30 minutes.

Remove from heat, place the cooked onion in a mixing bowl.

2. Mix the tare

When the onion has cooled, add all remaining other ingredients. Use a whisk to combine.

Place in the fridge in a covered container and allow the tare to mature for at least 24 hours to better develop the flavor and remove some of the harshness from the raw vegetables. The tare will keep for up to 12 months.

Serving

Add 70 g of tare per 350 mL soup

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