• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Cook's Notebook
  • About
  • Subscribe

Just Maika Cooking

menu icon
go to homepage
  • Recipes
  • Cook's Notebook
  • About
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook's Notebook
    • About
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home

    Published: Aug 23, 2022 · Modified: Sep 16, 2023 by Maika · This post may contain affiliate links · Leave a Comment

    Quick and Easy Veggie Ramyeon

    Spicy Nongshim's Soon Veggie Noodle Soup with fresh broccoli, mushrooms, bell peppers, and scallions topped with a soft-boiled egg and sesame seeds for a super easy veggie ramyeon.

    instant ramen noodles with sliced vegetable and an egg for the veggie ramyeon recipe.

    Schools Back in Session

    School is back in session, so what does that mean? I'm back working as a preschool teacher. And I love it! But this also means I have less time at home and less energy. Sometimes, I need to make something quick and satisfying that is hot, comforting, and downright delicious.

    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.

    For the love of Korean cuisine, check out my:

    • Salmon Sesame Chili Rice Bowl
    • Sweet and Spicy Gochujang Chicken and Broccoli Stir-fry with Scallions Radish Salad
    • Korean-Style Beef Short Ribs with Smashed Sweet Potato and Hibachi-Style Vegetables
    Jump to:
    • Schools Back in Session
    • Low-Calorie Chewy Noodles!
    • Ingredients and Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Cooking tip
    • Frequently Asked Questions
    • Korean Recipes
    • Vegetarian Recipes
    • Video
    • Recipe
    • Food safety
    • Have a Comment or Question?

    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 they are 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 because they are still spicy but much milder than Shin Ramyun, which doesn’t overpower the whole bowl of the noodle soup.

    Ingredients and Instructions

    To begin with, this is a quick and easy veggie ramyeon recipe with seven ingredients. All you need to start is the Nonshim’s Soon Veggie Noodle Soup packet. This packet is also popular; you might find it at your local supermarket, in Korean or East Asian markets, and even online.

    For the Vegetables

    The broccoli florets will be quartered to help cook it faster and stay crunchy. Then, the rest of the ingredients will be cut into uniform sizes; this helps in cooking them evenly in the same amount of time.

    Thinly slice the red bell peppers and cremini mushrooms. However, if you don't have these mushrooms, you can slice up soaked shitake mushrooms, thinly slice portobello, or white button mushrooms; you'll probably get away with canned sliced mushrooms.

    The Heat and Garnish

    Nongshim’s veggie ramyeon is already spicy, but if you want it to be even spicier, throw in some sliced fresh jalapenos or Thai chilis!

    As you can see, the scallions in the picture above are divided into two piles, green and white. You’ll cook with white and garnish with green. But honestly, you don't have to separate them; I recently stopped doing that and just uniformly thinly sliced them.

    And finally, you’ll need a soft-boiled egg and sesame seeds to finish and garnish the noodle soup.

    See the veggie ramyeon recipe card for quantities.

    Soon Veggie Noodle Soup package with, egg, mushrooms, broccoli, scallions and bell pepper on a pizza pan for the veggie ramyeon recipe.

    Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.  In addition, some related detailed steps can be found there, like how to prep mushrooms.

    sliced vegetablrs on a cutting board next to a knife for the veggie ramyeon recipe.

    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.

    Substitutions

    • Boiled Soft-Boiled Egg - Make crisp sunny-side-up eggs instead.
    • Avocado Oil - Use neutral flavored oils, such as vegetable or olive oil, that is not extra virgin.
    • Mushroom ideas - Use two dried shitake mushrooms bloomed in hot water for 20 minutes. You must do this first before starting this recipe. Additionally, you may find fresh shitake mushrooms at your local market because I have been fortunate to find them at Trader Joe's. Enoki, shredded oyster mushrooms, and white button mushrooms will also work.
    • Soy Sauce - Try using ¼ teaspoon of regular soy sauce or liquid aminos for every ½ teaspoon of low-sodium soy sauce since these are more pungent and salty taste.
    • Ramyeon Packet - Use your favorite spicy Korean instant noodles.

    Change Heat Level - Modify the veggie ramyeon recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

    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.

    Looking for more vegetarian meals? Try the Piquant Chorizo Beans and Eggs Skillet. Change the way you have breakfast with the Chickpeas and Egg Masala Skillet.

    Equipment

    • Medium Mixing Bowl - Used for the ice bath, holding the egg and broccoli and seasoning the vegetables.
    • Small Saucepan - It is for boiling the eggs and broccoli, sauteing the vegetables, and cooking the noodles. I developed this recipe using the Cuisinart Triple Ply 2-quart Saucepan with Cover. They remind me of my All-Clad pans, are inexpensive, and last long.

    Kitchen Must Haves - Find other tools I use here.

    Storage

    I do not recommend storing this veggie ramyeon soup since it should be eaten immediately. If not, the noodles will also get soggy. However, if you have to, strain out the noodles and store the broth and noodles separately in an air-tight container. Additionally, I do not recommend freezing this dish.

    Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food.  For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.

    Cooking tip

    Be sure to have all ingredients ready since the cooking procedures are quick.

    Frequently Asked Questions

    What is Al Dente?

    It is an Italian term for a "firm bite."

    Korean Recipes

    Looking for other Korean-inspired recipes like this? Try these:

    • Blue and white bowl with salmon, vegetables, topped with egg and chili sauce
      Sesame Chili Salmon Rice Bowl
    • Ramen with seafood and shrimp in a decorative blue bowl with a fried egg with black sesame seeds
      Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg
    • Sweet and spicy sauce coated breaded chicken with multigrain rice, vegetable onion garnish on a white plate.
      Sweet and Spicy Gochujang Chicken and Broccoli Stir-fry with Scallions Radish Salad
    • Korean short ribs over mashed sweet potatoes and sautéed vegetables on a white plate
      Korean-Style Beef Short Ribs with Smashed Sweet Potato and Hibachi-Style Vegetables
    See more Korean →

    Vegetarian Recipes

    Looking for other vegetarian recipes like this? Try these:

    • spicy basil pesto in glass bowl with a spoon and fresh basil in the background
      Homemade Easy Spicy Basil Pesto
    • Whipped Cottage Cheese stuffed French Omelet on a round white plate with sliced strawberries and toasted sourdough bread
      French Omelet with Whipped Garlic Herbed Cottage Cheese
    • Whipped garlic herbed cottage cheese in a small round glass bowl
      Healthy Whipped Garlic Herbed Cottage Cheese Spread
    • Peanut butter and caramel swirled chocolate ice cream with chocolate chips in a blue and white designed bowl
      Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
    See more Vegetarian →

    Video

    Recipe

    quick and easy, dinner, lunch, pasta, vegetarian, dairy-free, summer, spring, fall, winter, stove top, spicy, 10 minute meal, pescatarian, pollotarian, noodles, easy, noodles
    Vegetarian
    Asian, East Asian, Korean, North East Asian
    Yield: 1
    Author: Maika Frederic
    Quick and Easy Veggie Ramyeon

    Quick and Easy Veggie Ramyeon

    Nongshim's spicy Soon Veggie Noodle Soup with fresh broccoli, mushrooms, bell peppers, and scallions topped with a soft-boiled egg and sesame seeds.
    Prep time: 5 MinCook time: 8 MinTotal time: 13 Min

    Ingredients

    For the Ramyeon
    Garnish

    Instructions

    Notes

    Boiled Egg Alternative

    • Make crisp sunny-side-up eggs instead.

    Avocado Oil Substitute

    Use neutral flavored oils, such as olive oil, that are not extra virgin or vegetable oil.

    Mushroom Substitute Ideas

    • Use two dried shitake mushrooms bloomed in hot water for 20 minutes; You will have to do this first before starting this recipe. You may find fresh shitake mushrooms at your local market. I have been fortunate to find them at Trader Joe's.
    • Enoki, shredded oyster mushrooms, and white button mushrooms will also work

    Soy Sauce Substitute

    • Use ¼ teaspoon of regular soy sauce or liquid aminos for every ½ teaspoon of low-sodium soy sauce since these are more pungent and salty.

    Ramyeon Packet Substitute

    • Use your favorite spicy instant noodles.

    What is Al Dente?

    • It is an Italian term for a "firm bite."

    Storage Instructions

    • I do not recommend storing this dish, since it should be eaten immediately. If not, the noodles will get soggy. But if you have to, strain out the noodles and store the broth and noodles separately in an air-tight container. I do not recommend freezing this dish.

    Recommended Products:

    Nongshim Korean Ramen Familiy Pack (Soon Veggie)
    Oster Steamer Stainless Steel Cookware, 3.0-Quart
    Korean Style Stainless Steel Spoons and Chopsticks set (2 Set-Check Pattern)

    Nutrition Facts

    Calories

    446.82

    Fat

    27.38 g

    Sat. Fat

    6.93 g

    Carbs

    37.76 g

    Fiber

    4.37 g

    Net carbs

    33.38 g

    Sugar

    4.45 g

    Protein

    15.12 g

    Sodium

    1838.95 mg

    Cholesterol

    186 mg

    These are calculations based on search results of the ingredient's nutritional information.


    Similar Recipes

    Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms

    Bang Bang Tofu with Fried Brown Rice

    Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg

    https://www.justmaikacooking.com/recipes/quick-and-easy-veggie-ramyeon
    All rights reserved for Just Maika Cooking
    Did you make this recipe?
    Tag @justmaikacooking on instagram and hashtag it #justmaikacooking
    Created using The Recipes Generator

    Food safety

    • Cook chicken to a minimum temperature of 165 °F (74 °C).
    • Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
    • Wash hands after touching raw meat to prevent cross-contamination.
    • Don't leave food at room temperature for extended periods; this can breed bacteria.
    • Never leave cooking food unattended to prevent burns and fires.
    • Use oils with a high smoke point to avoid harmful compounds.
    • Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.

    See more guidelines at USDA.gov.

    Have a Comment or Question?

    If you have a question or comment about this veggie ramyeon recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Author profile picture

    Welcome. I’m Maika, a former professional culinarian for over a decade. I’ve worked for major hotels such as the PGA National Resort, The Ritz-Carlon Hotel Company, Conrad Hilton, and W Hotel. And as a lifetime passionate cook, my blog is about exploring a world of flavors and experimenting with recipes to create restaurant-quality quick and easy dishes that will excite the taste buds.

    More about me →

    popular

    • chicken, green beans, onions, red bell peppers and mushrooms in a pan with hoisin sauce
      Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin Sauce
    • Strawberries, Banana, Angle Food Cake and Whipped Cream Layered in a Glass Cup
      Strawberry and Banana Shortcake
    • Air Fryer Branzino with Lemon Potatoes and Vegetables
    • instant ramen noodles with sliced vegetable and an egg
      Quick and Easy Veggie Ramyeon
    See more popular →

    Pollotarian

    • italian chicken sausage stuffed portobello mushroom wtih spaghetti smothered in tomato sauce and melted burrata cheese
      Italian Chicken Sausage Stuffed Portobello Mushrooms with Burrata & Sauce
    • Spicy Pesto Chicken Pasta in a round pasta bowl garnished with grated cheese and pistachios
      Spicy Pesto Chicken Pasta Homemade One-Pot-Meal
    • Chicken sweet potato zucchini stew in a tomato base sauce with couscous in a round white pasta bowl on a wooden board
      Spicy Chicken Vegetable Stew with Harissa Tomato Sauce
    • chicken pita with arugula tomato feta cheese salad on top on a round white plate
      Spicy Chicken Pitas with Arugula Feta Pomegranate Salad
    See more Pollotarian →

    Vegetarian

    • 3 scoops of Mango cookies and cream ice cream in a small bowl with floral decorations.
      Mango Cookies and Cream No-Churn Ice Cream
    • Two birria tacos stuffed with mushrooms and soy chorizo with two wedges of lime, a spoonful of pico de gallo and a white square ramekin of birria sauce all on a round white plate.
      Cheesy Chipotle Mushroom Vegetarian Birria Style Tacos
    • red borscht soup in a black bowl with sour cream in the shape of a heart on top sprinkled with aleppo pepper flakes and topped with a dill leaf.
      Aleppo Pepper Spiced Vegetarian Borscht
    • Plant-Based Italian Sausage with Spicy Creamy Lentil Pasta
      Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta
    See more Vegetarian →

    Summer

    • tuna avocado salad topped with a poached egg that's split open with yolk dripping out surrounded by diced tomatoes, shredded red cabbage, sliced cucumbers, sliced radishes, sliced celery on a bed of mixed greens.
      Healthy Poached Egg Avocado Rainbow Tuna Salad
    • herbed mashed potatoes topped with a salmon patty topped with sauteed green smothered in red tomato sauce and mushrooms garnished with chopped parsley on a round white plate.
      Smothered Salmon Salisbury Steak with Tomato Mushroom Gravy
    • Gnocchi with small chicken chunks, brown sliced mushrooms, spinach and red diced bell pepper in a bowl of yellow curry sauce with sprinkled cheese on top
      Curry Chicken Gnocchi Soup with Spinach and Mushrooms
    • Air fried sliced chicken breast over hot honey glazed root vegetables on a round white plate
      Air Fryer Chicken Breast with Hot Honey Glazed Vegetables
    See more Summer →

    Footer

    ↑ back to top

    Helpful Links

    • About
    • Recipes
    • Privacy Policy
    • Cookie Policy
    • Terms and Conditions
    • Disclaimer

    Stay Connected

    • Contact
    • Subscribe

    Affiliates

    As an Amazon Associate, I earn from qualifying purchases.

    I earn a commission from Instacart from qualifying purchases.

    Copyright © 2022 Just Maika Cooking, a Growth Culinary LLC Company. All Rights Reserved.