I always add it to a pot of chili before simmering it for an hour (usually about a teaspoon per 3lbs of meat, I just eyeball it).

If I’m making tacos, I’ll add it to already cooked meat in the pan along with the spices and water (to be boiled off), which will make it extra beefy.

Also works great in a beef or veggie stew, beef stroganoff, or vegan beef macaroni soup.

I haven’t tried it in ramen, but that’s a great idea!

Marmite. I enjoy it on toast, but I use it more often as a vegan beef bullion replacement and umami booster, of which I think it’s unparalleled.