Name: Vegetarian Ramen Noodle Bowl
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 pack Quorn Pieces [https://www.quorn.co.nz/products/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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Made with Quorn Pieces

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Low in Fat

Good Source of protein

Good source of fibre

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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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