Sazón Ramen

Author Notes

Arroz amarillo, crisp pernil, steaming tamales—growing up, everything I ate had a little bit of sazón in it. This spice blend is usually a combination of garlic, onion, cumin, salt, achiote, and, depending on the brand, sometimes MSG, too. It’s one of the backbones of the Latin American kitchen and makes any dish I cook taste a little more like home, including instant ramen.

Originally inspired by a Reddit post, I was drawn to sazón ramen for the Latinx and Asian flavors. Being half-Latinx and half-Asian myself, I saw a bit of who I am in the dish. There are countless soups and stews from Latin America, but few combine shrimp and eggs together. But in Asia, that combination is common. This recipe blends a little from both cultures to achieve a deeply flavorful result. Of course, it needs more than the seasoning packet to get there. Like many good soups, a sofrito base of onion, green bell pepper, and garlic builds the foundation. Sazón and instant dashi season the broth, which allows the noodles to plump up and soak in the golden hue of achiote. Nestle in seared shrimp and jammy eggs to get that classic ramen look. Then finish with tangy lime juice and a shower of cilantro.

Each component of the soup complements another in somewhat unexpected ways. The sweetness of the shrimp balances out the saltiness of the broth. The sofrito deepens the soup’s flavor while the lime’s acid lends brightness. Sazón richens; dashi mellows. To some, ramen and sazón may be an unexpected pair. But to others, this is just the mash-up they were looking for. —Kiera Wright-Ruiz