Asian Noodle Soup with Quorn Pieces

An Oriental garlic, ginger and chili-infused broth with Quorn pieces, rice noodles and veggies. This dish is packed with flavour, and guaranteed to soon be a mid-week lunchtime staple!

Serves 4

40 mins

A Little Effort

316 cals
(Per serving)

Ingredients

  • 300g Quorn Pieces
  • 1 Tbsp (15ml) olive oil
  • ½ (90g) onion, finely chopped
  • ½ green chilli, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp ginger, finely grated
  • 2 star anise
  • 1 Tbsp (15ml) miso paste
  • 1 Tbsp (15ml) rice vinegar
  • 1 Tbsp (15ml) soy sauce
  • 1 Tbsp (15ml) hoisin sauce
  • 1.5L vegetable stock, warm
  • 80g rice noodles
  • 180g exotic mushrooms, chopped
  • 2 (80g) baby pak choy, halved
  • 40g edamame beans
  • 25g bean sprouts
  • 25g sugar snaps
  • 25g spring onions, julienned
  • 12g fresh cilantro, chopped
  • 2 Tbsp mint leaves

Method

  1. Heat the olive oil in a pot over medium heat; add the onions, chillies, garlic and ginger and sauté, 2 minutes. Stir in the star anise, miso paste, rice vinegar, soy sauce, hoisin sauce and vegetable stock. Simmer the broth for 5 minutes.
  2. Add the cooked Quorn Pieces, rice noodles and cook, 2 minutes. Add the mushrooms and pak choy and simmer, 1 minute. Stir in the edamame beans, bean sprouts, sugar snaps, spring onions and cilantro.
  3. Spoon the soup into serving bowls and scatter the mint leaves on top.

Tip: Not got any fine rice noodles in the kitchen? No problem! Dried or fresh egg noodles will work just as well - you could even swap them for dried wholemeal egg noodles to contribute towards your daily fibre intake!