Use quick cooking vegetables if you plan on adding them to the broth at the end of the cooking time. Vegetables like bok choy leaves, spinach, bean sprouts, and thinly sliced green onion are all good choices. Harder vegetables that take longer to cook are best added to the soup before the broth is poured in so they can cook for a few minutes. Broccoli florets, bell pepper, and mushrooms are popular choices, as they add color and texture. Pickled vegetables like ginger, carrot, red onion, and cauliflower can also be used as a topping for ramen. Raw vegetables like spiralized zucchini, carrot ribbons, green onion, and bean sprouts can be added as a topping to make your ramen noodle bowl fresh and exciting.