This Korean-style veggie ramen recipe transforms a simple packet of instant ramen into a flavorful bowl of noodles loaded with broccoli, shiitake-style mushrooms, scallions, and a soft-boiled egg. It's the perfect quick meal for busy days when you want comforting chewy noodles in a rich, aromatic ramen broth without spending hours in the kitchen.
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Nongshim's Soon Veggie Noodle Soup My Way
This Korean-style veggie ramen is one of my go-to meals because it uses instant ramen noodles and simple vegetables like green onions, cremini mushrooms, and broccoli to create a comforting bowl that rivals what you'd find at a ramen restaurant.
With a bit of soy sauce, toasted sesame oil, and the seasoning packet from Nongshim's Soon Veggie Noodle Soup, you get a cozy soup broth layered with umami, mild heat, and the meaty texture you expect from a great noodle dish.
So, you follow a vegetarian ramen recipe, enjoy vegan options, or want a fast upgrade to your instant noodles, this bowl brings together convenience, flavor, and fresh ingredients in minutes.
Looking for authentic Korean cuisine? Check out Korean Bapsang and My Korean Kitchen. Plus, check out Nongshim online at their store.
Why You'll Like It
- Fresh and Easy Recipe: A quick and easy veggie ramen recipe made with everyday ingredients and Korean instant ramen.
- Uses fresh vegetables, broccoli, mushrooms, and bell pepper for color, crunch, and balanced texture.
- Simple upgrades such as a bit of soy sauce, sesame oil, and chili oil (optional) turn packaged ramen into a restaurant-worthy bowl of noodles.
- Perfect for busy home cooks looking for fast, comforting noodle dishes that don't require homemade soup bases or long simmering.
- Great Blend of Textures: Features chewy noodles in a flavorful broth with tender vegetables and traditional ramen toppings like scallions and a soft-boiled egg.
- Make it Plant-Based: Naturally vegetarian, with easy swaps for vegan options depending on your protein of choice.
- Make it Your Way: Easy to customize with bok choy, bean sprouts, bamboo shoots, sweet corn, or your favorite vegetables.
Low-Calorie Chewy Noodles!
I especially like ramyeon because the noodles have a chewy texture. And it was fantastic to find out that Nongshim's Soon Veggie Noodle Soup is air-dried, which means it is lower in calories and fat.
So I don't have to worry about eating 600 calories in one sitting. Another reason I keep going back to them is that they are still spicy but much milder than Shin Ramyun, which doesn't overpower the whole bowl of the noodle soup.
Note From Chef Maika
Back in the day, when school was back in session, I slipped right back into my role as a preschool teacher, a job I absolutely loved. But it also means my days are long, my energy is limited, and I lean heavily on quick meals that are hot, comforting, and full of flavor.
Over the years, both then and now, one of my favorite tricks has been taking a delicious Korean instant ramen packet and adding the real ingredients shown on the front.
A handful of fresh vegetables, a soft-boiled egg, and pantry seasonings can transform a simple bowl of noodles into something nourishing, colorful, and satisfying, exactly what busy days call for.
More on Ramyeon
So let's make a quick and easy veggie ramyeon. Want a little history on Ramyeon? Check out my Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms post. Ramyeon or Ramyun is the name of the Korean version of instant noodles.
If you also love seafood, you have to try the popular Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg ramyeon recipe.
Recommended Recipes
- Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms
- Salmon Sesame Chili Rice Bowl
- Sweet Spicy Sticky Gochujang Chicken Stir Fry
- Korean-Style Beef Short Ribs with Smashed Sweet Potato and Hibachi-Style Vegetables
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
Ingredients with Steps
To make this Korean-style veggie ramen, start by preparing an ice bath. Boil one egg and blanch the broccoli florets for the final minute, then transfer both to the ice bath. Peel the egg and set it aside.
In the same saucepan, heat avocado oil and sauté the cremini mushrooms, white scallions, and red bell pepper, seasoning with kosher salt, black pepper, and low-sodium soy sauce, then toss the vegetables with toasted sesame oil and black sesame seeds.
Bring water to a boil and cook a packet of Nongshim's Soon Veggie Noodle Soup ramen until al dente, then pour the soup into a bowl, top with the sautéed vegetables, add the halved egg, and finish with green scallions and extra sesame seeds.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Soy Sauce: A salty, umami-rich seasoning made from fermented soybeans and wheat, commonly used to flavor noodles, stir-fries, and broths.
- Al Dente: A term meaning "to the tooth," describing noodles cooked until firm but tender, not mushy.
- Blanching: A quick-cooking method in which vegetables are briefly boiled, then immediately cooled in ice water to halt cooking and keep them crisp and bright.
- Ice Bath: A bowl filled with cold water and ice, used to rapidly cool cooked ingredients like eggs or vegetables to preserve texture and color.
- Sweating (Vegetables): Gently cooking vegetables in oil over medium heat to soften them and release moisture without browning.
- Scallions (Green Onions): A mild, fresh-tasting onion used for both cooking and garnish; the white part is stronger in flavor, while the green part is lighter and fresher.
- Sesame Oil: A fragrant oil made from toasted sesame seeds, used as a finishing oil to add a nutty aroma and depth to dishes.
Cutting Tip: All the vegetables were uniformly cut in size to ensure even cooking time. Check out the Fresh Hoisin Mushroom Noodle Bowl with Spicy Peanut Sauce if you love vegetables in every bite.
Equipment
Here's what you'll need to make this recipe with ease:
- Medium Mixing Bowl: Used to hold the ice bath for cooling the eggs and broccoli, and later for tossing the cooked vegetables with sesame oil and seasonings.
- Small Saucepan: Essential for boiling the eggs and broccoli, sautéing the vegetables, and cooking the ramen noodles in the same pot to save time and cleanup.
- Slotted Spoon: Helps lift eggs, broccoli, and noodles out of hot water while leaving the liquid behind.
- Cutting Board
A safe surface for prepping vegetables and slicing the soft-boiled egg before serving. - Chef's Knife: Used for trimming, slicing, and chopping vegetables like mushrooms, scallions, and bell peppers.
- Measuring Spoons: Helps you add the right amount of soy sauce, sesame oil, and other seasonings.
- Tongs or Chopsticks: Useful for stirring the noodles, sautéing the vegetables, and assembling toppings neatly in the bowl.
- Soup Bowl: A deep heat-safe bowl for serving the finished ramen with plenty of broth and toppings.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: I’ve had this Cuisinart saucepan for years, and it’s still going strong. It heats evenly, cleans up easily, and the handle stays cool, making it one of my go-to tools for small-batch cooking like fonio or reheating sauces. While I love my All-Clad pans, this one’s been a reliable, budget-friendly alternative that I actually trust. It’s a solid choice if you’re building your cookware collection without getting into luxury prices just yet.
My Review: I love that this bamboo cutting board set came in so many convenient sizes; it makes it easy to grab exactly what I need, whether I’m chopping herbs or breaking down meat. The bright tones of the wood really stood out to me; they look beautiful on camera and bring a nice pop of warmth to my kitchen. It’s especially come in handy during meal prep or when I have someone else helping me, everyone gets their own board! I also appreciate how lightweight yet sturdy they are, making them easy to move around while still holding up to serious chopping. Definitely a great gift for yourself or anyone who loves to cook or entertain.
My Review: The chopstick-like tongs have quickly become one of my favorite utensils, especially for slippery noodles. Its slim, silicone-gripped design offers far more control than standard tongs, making it easy to lift, twist, and portion ramen or delicate ingredients without tearing them. Lightweight, sturdy, and surprisingly versatile, this tool has earned a permanent spot next to my stove.
Storage and Reheating
Learn the best methods for storing and reheating leftovers to keep them fresh and flavorful.
- Storage: This veggie ramen is best enjoyed immediately since the noodles soften quickly in the broth. If you need to store leftovers, strain the noodles from the soup and keep the broth and noodles in separate airtight containers to prevent mushiness. Store the vegetables and egg in their own container if possible. Refrigerate all components and use within one to two days.
- Reheating: Reheat the broth gently on the stovetop or in the microwave until hot. Add the vegetables and noodles just before serving so they warm through without overcooking. If reheating the egg, warm it briefly in hot (not boiling) water so it stays soft and doesn't overcook.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Gluten-Free Ramen or Noodles: Use gluten-free ramen, rice noodles, millet noodles, or glass noodles (mung bean or sweet potato starch). These mimic the chewy texture without wheat flour.
- Brands such as Lotus Foods Gluten-Free Millet & Brown Rice Ramen or Thai Kitchen Rice Noodles work as quick substitutes.
- Gluten-Free Soy Sauce: Replace soy sauce with tamari, gluten-free soy sauce, or liquid aminos for the same salty, umami flavor.
Vegetarian
- Bonus! This recipe is also gluten-free.
Convenience
- Egg: Use a scrambled egg or a fried egg, or skip it and add extra veggies for texture.
- Broccoli: Swap for frozen broccoli, spinach, shredded cabbage, or a mix of frozen vegetables.
- Cremini Mushrooms: Use canned mushrooms, white button mushrooms, or omit and add extra bell peppers.
- Scallions: Replace with a little chopped yellow onion, shallots, or leave out entirely.
- Red Bell Pepper: Substitute with any sweet pepper, frozen pepper strips, or thinly sliced carrots.
- Avocado Oil: Use vegetable oil, canola oil, or light olive oil (not extra virgin).
- Low-Sodium Soy Sauce: Replace with regular soy sauce, tamari, liquid aminos, or a splash of salt + water.
- Toasted Sesame Oil: Use regular sesame oil, peanut oil, or skip it add sesame seeds for flavor instead.
- Black Sesame Seeds: Use white sesame seeds, crushed peanuts, or leave out.
- Nongshim Soon Veggie Noodles: Replace with any instant ramen, rice noodles, broken spaghetti, or rice sticks.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
There are so many products now selling ramen seasoning. Check those out or use this:
- 1 teaspoon vegetable bouillon powder (or chicken bouillon)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sugar
- ¼ teaspoon soy sauce (added directly to the broth, not to the dry mix)
- 1 pinch red pepper flakes or Korean gochugaru
- 1 pinch black pepper
- Optional: tiny pinch of ginger powder + a dash of toasted sesame oil
Variations
- Vegetables - Use steamed bokchoy, spinach, or Chinese broccoli.
- Seared Meat - Add thinly sliced chicken, beef, or shrimp.
- Broth - You can also use vegetable, chicken, or seafood broth instead of water.
3 Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Check out how to prep mushrooms. Learn about prepping sweet peppers.
- Mise en Place: Prep everything before you start because ramen cooks fast; having all your vegetables sliced and seasonings ready helps prevent overcooking.
- For Best Texture: Blanch the broccoli briefly to keep it crisp and bright. Overcooking will make it mushy and dull in color.
- Sauté the vegetables just until tender, not browned; sweating them keeps their moisture and gives the ramen broth a cleaner, more balanced flavor.
- Cook the noodles al dente so they stay chewy in the hot broth instead of turning soft or soggy.
- Make it Eye Catching: Finish with fresh scallions and sesame oil right before serving to boost aroma and add a restaurant-style depth to the bowl.
Frequently Asked Questions
Yes, use vegetable or chicken stock and season it with soy sauce, garlic powder, onion powder, and a dash of sesame oil for a quick homemade broth.
Add sliced jalapeños, a pinch of gochugaru, chili oil, or a spoonful of gochujang to increase the heat without overwhelming the broth.
Absolutely skip the egg and use vegetable stock or a vegan bouillon cube, then load up the bowl with extra mushrooms, bok choy, or bean sprouts.
More Korean Recipes
Looking for other Korean-inspired recipes like this? Try these:
- Kimchi Fried Rice Recipe - Simple Base You Can Build On
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
- Sesame Chili Salmon Rice Bowl
- Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg
More Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- Banana Berry Corn Muffins with Greek Yogurt
- How to Cook Perfect Jasmine Rice in a Rice Cooker
- Fresh Cranberry Ginger Chutney | Quick and Easy
- Stovetop Garlic Confit (Easy Butter-Olive Oil Method)
📖 Recipe
Quick and Easy Veggie Ramyeon
Ingredients
For the Ramyeon
- 1 large egg
- ½ cup broccoli florets quartered
- ½ tablespoon avocado oil
- ½ cup cremini mushrooms sliced
- ¼ cup scallion thinly sliced (green and white separated)
- ¼ cup red bell pepper
- kosher salt and ground black pepper
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon toasted sesame oil
- 1 teaspoon black sesame seeds
- 1 packet Nongshim's Soon Veggie Noodle Soup Ramen
Garnish
- Pinch black sesame seeds
Equipment
- Slotted Spoon
- Chopstick Tongs or regular tongs
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Before Cooking: Ahead of time, make an ice bath for the eggs with one part water and one part ice in a medium mixing bowl.
- Prepare the Broccoli and Eggs: On high heat, in a small saucepan, bring 2 cups of water to a boil. With a slotted spoon, gently add the egg and boil for 8 minutes. Add the broccoli at the last minute. Then, remove the boiled eggs and broccoli with a slotted spoon and place them gently in an ice water bath to stop the cooking. Remove the egg after one minute, peel it, and set it aside on a cutting board. Then, drain the water and ice from the bowl, leaving the broccoli.
- Saute the Vegetables: Discard the water from the medium saucepan and heat on medium-high heat with avocado oil. Sweat the mushrooms, white scallions, and bell peppers until tender for one minute, and season with salt, pepper, and soy sauce. Remove the vegetables from the heat and place them in a medium mixing bowl with the broccoli. Then, toss the vegetables with sesame oil and sesame seeds and set aside.
- Cook the Noodles: Put the saucepan on the stove and bring two cups of water to a boil. Then, add the dry noodles with their seasoning packets and cook as instructed for al dente.
- Serve: Remove the saucepan from the heat and pour the ramen noodle soup into a bowl. Then, add the vegetable mixture on top. Cut the egg in half, place it on top of the vegetables in the center, and garnish with sesame seeds and green scallions.
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