Ramen Noodle Soup with Quorn Vegan Fillets

Name: Ramen Noodle Soup with Quorn Vegan Fillets
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 1 pack Quorn Vegan Fillets [https://www.quorn.ie/products/vegan-fillets],; sliced; 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 (leave out to make vegan); 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 in 15 minutes, this tasty ramen noodle bowl makes a delicious and healthy dinner. This dish uses Quorn Fillets which are low in saturated fat and high in protein!

Vegan & Vegetarian Fillets & Pieces Recipes Healthy Vegetarian Recipes Vegetarian Japanese Recipes

Serves 4

15 mins

Easy

340 cals
(Per serving)

20g of fat
(Per serving)

Quorn Vegan Fillets packaging with nutritional information.

Made with Quorn Vegan Fillets

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High in Protein

High in Fibre

Low in Saturated Fat

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Ingredients

1 pack Quorn Vegan Fillets, sliced
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 (leave out to make vegan)
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 sliced Quorn Vegan Fillets 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 sliced fillets, eggs (if using), edamame, green onions and nori.

Tips:

Substitute vegetable broth for mushroom broth if desired.
Omit egg, and add sliced avocado if desired.

Did you know? Edamame are a great source of plant-protein and count towards your 5-A-DAY. One portion of your 5-A-DAY equals 80g which is roughly 2 broccoli spears, a large handful of mushrooms or a mug of frozen peas.