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.
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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
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.
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. Learn about prepping sweet peppers.
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
It is an Italian term for a "firm bite."
Korean Recipes
Looking for other Korean-inspired recipes like this? Try these:
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
- Sesame Chili Salmon Rice Bowl
- Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg
- Sweet Spicy Sticky Gochujang Chicken Stir Fry
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- Mango Coconut Felato | Ninja Creami Gelato-Style Treat
- Meatless Monday Meal Guide: Plant-Powered Recipes for Every Meal of the Day
- Haitian Djon Djon Rice Recipe (Diri Djon Djon)
- Homemade Cholula Green Chili Sour Cream Sauce
Video
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📖 Recipe
Quick and Easy Veggie Ramyeon
Ingredients
For the Ramyeon
- 1 large egg
- ½ cup broccoli quartered
- ½ tablespoon avocado oil
- ½ cup cremini mushrooms sliced
- ¼ cup scallion thinly sliced (green and white separated)
- ¼ cup red bell pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon 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 of black sesame seeds
Equipment
- Medium Mixing Bowl
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- 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 iced 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 the 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.
Video
Nutrition
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.
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