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Ramen in a purple bowl

Veggie Ramen

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people


  • 2 tbsp sesame oil
  • 2 green onions chopped
  • 2 cloves garlic smashed
  • 1 inch ginger sliced
  • 3 tbsp soy sauce
  • 2 tbsp gochujang
  • 1 tsp Korean red chili powder
  • 1 cup water
  • 4 cups beef broth
  • 2 packets ramen noodles
  • 2 eggs soft boiled
  • 1 carrot julienned
  • 1 handful bean sprouts
  • 1 handful red cabbage chopped
  • 1 handful pea shoots
  • black sesame seeds to garnish


  • In a large wok add sesame oil over medium heat
  • Once hot add garlic, green onions, and ginger and cook 2-3 minutes
  • Add soy sauce, gochujang, and Korean red chili powder. Mix until gochujang is dissolved
  • Once heat returns pour in the beef broth and water and bring to simmer
  • As broth is cooking, bring a pot of water to a boil cook eggs about 6 minutes until soft boiled
  • Remove eggs and place in cold water. Add ramen noodles to boiling water
  • Cook 3 minutes, drain, and rinse under cold water
  • Now it's time to construct your ramen bowl
  • Add your noodles to the bottom of the bowl and pour broth over top. Next add toppings of carrots, bean sprouts, pea shoots, egg, red cabbage, and garnish with black sesame seeds!