Today, we’re introducing a ramen version that will elevate your taste experience with the addition of UFO Pepper, one of the most intriguing peppers out there. Its unique flavor and mild heat blend perfectly with the richness of the ramen broth, creating an unforgettable culinary experience. If you love ramen and are looking for a surprising twist, this recipe is a must-try.
Below you will find our recipe
| Ingredients | Qty |
| Chicken or Vegetable Broth | 1 liter |
| Miso paste (red or white) | 2 tbsp |
| Soy sauce | 1 tbsp |
| Sesame oil | 1 tsp |
| UFO Pepper | 1-2 pcs |
| Garlic clove | 2 pcs |
| Grated Ginger | 1 tsp |
| Ramen noodles | 200 g |
| Hard-boiled egg | 1-2 pcs |
| Scallions | 1 piece |
| Carrots | 1 piece |
| Bamboo Sprouts | 100 g |
| Spinach | 30 g |
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and cook until fragrant, about 1 minute. Add the chicken or vegetable broth and bring to a boil. Reduce the heat and stir in the miso paste and soy sauce. Mix well to dissolve the miso.
- Stir in the finely chopped fresh UFO Peppers into the broth. Let the broth simmer for about 10 minutes, allowing the flavors to meld and intensify. Adjust the spice level to your preference.
- While the broth is cooking, boil water in a large pot and cook the ramen noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
- In a small pan, sauté the carrots and bamboo sprouts (if using) until tender. Set aside.
- Divide the cooked noodles between two large bowls. Pour the hot broth over the noodles. Add the carrots, bamboo sprouts, and fresh spinach. Place half a hard-boiled egg in each bowl.
- Sprinkle chopped scallions over the ramen and serve immediately.
Discover here all the varieties of peppers we cultivate in our greenhouses.
