Ramen-mauste

I sprinkled this on a bowl of leftover ramen and suddenly it tasted like a proper bowl from a shop. The sea salt from Trapani gives it a clean, briny finish that I didn't expect from a packet seasoning.

That white pepper really comes through without being harsh, and the yeast extract gives it that deep umami hit you usually only get from fresh stock. I've been sprinkling it over plain noodles and even on scrambled eggs, and the Trapani sea salt melts in perfectly without that sharp bite.