Vegetarian Ramen Noodle Bowl

Name: Vegetarian Ramen Noodle Bowl
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 pack Quorn Pieces; 2 tbsp canola oil; 225g shiitake mushrooms (stems removed), sliced; 1 onion, chopped; 3 cloves garlic, minced; 1 tbsp minced fresh ginger; 1/4 tsp each salt and pepper; 2 tbsp soy sauce; 2 tbsp mirin (sweetened rice wine); Pinch granulated sugar; 900ml vegetable stock; 300g ramen noodles; 2 soft-boiled eggs, halved; 340g cooked shelled edamame; 2 spring onions, thinly sliced; 1 sheet nori (dried seaweed), toasted and torn into pieces

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Soup noodles made with Quorn Fillets, carrot, edamame beans, cabbage and half an egg served on top of noodles in a bowl

Easy to make at home, this tasty ramen noodle bowl makes a delicious and healthy dinner.

Fillets & Pieces Healthy Options

Serves 4

15 mins

Easy

1423 kJ
(Per serving)

20g of fat
(Per serving)

26 g protein
(Per serving)

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

1 pack Quorn Pieces
2 tbsp canola oil
225g shiitake mushrooms (stems removed), sliced
1 onion, chopped
3 cloves garlic, minced
1 tbsp minced fresh ginger
1/4 tsp each salt and pepper
2 tbsp soy sauce
2 tbsp mirin (sweetened rice wine)
Pinch granulated sugar
900ml vegetable stock
300g ramen noodles
2 soft-boiled eggs, halved
340g cooked shelled edamame
2 spring onions, thinly sliced
1 sheet nori (dried seaweed), toasted and torn into pieces

Method

Heat oil in large saucepan set over medium-high heat; cook mushrooms, onion, garlic, ginger, salt and pepper, stirring frequently, for 3 to 5 minutes or until softened. Stir in soy sauce, mirin and sugar; cook for 1 minute. Add stock and bring to boil. Reduce heat to low; simmer for 5 to 7 minutes.
Meanwhile, cook Quorn Pieces according to pack directions. In pot of boiling water, cook ramen noodles for 1 to 2 minutes or until tender. Drain and transfer to 4 large soup bowls.
Ladle broth over noodles. Top with Quorn Pieces, eggs, edamame, green onions and nori.

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