Last year we were working on a project with Hooni Kim and he was telling me about ramen seasoning. Apparently, in Korean households, families stockpile extra soup packets from their favorite ramen and use it as an all-purpose seasoning for home cooking. One of the only issues I have with instant ramen is the salt level, and that was the first time I realized that I could simply use part of a packet and save the rest. Sometimes I’m a little slow like that. Fast forward a year or two and I have my own little stockpile of ramen seasoning in the spice cabinet. So when we brought home some ridiculously beautiful artichokes the other day, Alex used them to make a flavorful broth for braising them in. Amaya, who is a huge artichoke fan, said they were the best ones she ever tasted. We’ve also used it in vinaigrettes, to season fried chicken brine, and as a dry rub on asparagus, shrimp, and steaks. Ramen seasoning. It’s the next big thing.
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