Ramen Noodle Soup with Quorn Pieces

Name: Ramen Noodle Soup with Quorn Pieces
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: Quorn Pieces; 2 tbsp toasted white sesame seeds; 1 ½ tsp ginger, grated; 2 cloves garlic; 2 green onions/scallions (separate green and white parts); 1 tbsp toasted sesame oil; 1 ½ tbsp doubanjiang (spicy chili bean paste); 1 ½ tbsp miso; 1 ½ tbsp soy sauce; 2 cups unsweetened soy milk; ½ tsp Diamond Crystal kosher salt; A dash of white pepper powder; 2 servings fresh ramen noodles (10–12 oz fresh or 6.3 oz dry); 1-2 heads bok choy (large); Ramen eggs (optional); Corn (optional); Nori seaweed (optional); Vegan kimchi (optional); Spicy bean sprout salad (optional); Enoki mushrooms (optional)

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This Vegetarian Ramen recipe with Quorn Pieces is the perfect midweek meal. Made with a rich soup broth and flavored with sesame seeds, garlic, ginger, green onions, sesame oil, doubanjiang, miso, sake, soy sauce, and soy milk.

Dig into this warming bowl of noodles in a delicious soupy broth topped with veggies, eggs, spring onions, and enoki mushrooms.

Asian Fillets & Pieces Quick & Easy

Serves 4

40 mins

Easy

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

For the Soup Broth:

Quorn Pieces
2 tbsp toasted white sesame seeds
1 ½ tsp ginger, grated
2 cloves garlic
2 green onions/scallions (separate green and white parts)
1 tbsp toasted sesame oil
1 ½ tbsp doubanjiang (spicy chili bean paste)
1 ½ tbsp miso
1 ½ tbsp soy sauce
2 cups unsweetened soy milk
½ tsp Diamond Crystal kosher salt
A dash of white pepper powder

For the Ramen:

2 servings fresh ramen noodles (10–12 oz fresh or 6.3 oz dry)
1-2 heads bok choy (large)
Ramen eggs (optional)
Corn (optional)
Nori seaweed (optional)
Vegan kimchi (optional)
Spicy bean sprout salad (optional)
Enoki mushrooms (optional)

Method

Start by preparing the ingredients. Boil water for the noodles. Set aside a pan for bok choy and enoki mushrooms. Grind sesame seeds. Grate ginger and mince garlic. Chop green onions, separating white and green parts. Quarter and rinse bok choy.
Make the soup broth by sautéing the garlic, ginger, and white parts of the green onions in sesame oil until fragrant. Add the doubanjiang, miso, sake, and soy sauce, stirring well. Gradually add soy milk and Quorn Pieces and simmer for 15 mins. Season with salt and white pepper. Set aside.
Cook Bok Choy and Enoki Mushrooms in a pan for 2 minutes.
Reheat soup broth and boil the ramen noodles as per the package instructions, then drain.
To serve, place noodles in bowls. Pour the hot broth over the noodles and add the cooked bok choy, enoki mushrooms, and other optional toppings.
Garnish with chopped green onions and serve hot!