Recipes

Vegetarian Pho

Inspired by the classic Vietnamese noodle soup, our Vegetarian Pho has all the aromatics and spices of the original and Quorn Pieces for a meat-free twist. Fill your bowl with plenty of rice noodles, and don't forget to top it off with your favourite combination of fresh herbs, bean sprouts, and chilli sauce!

Serves 4

90 mins

A Little Effort

349 cals
(Per serving)

11 g of fat

Made with Quorn Pieces

High in protein
Gluten free
Low in saturated fat
Source of protein

Ingredients

  • 500g pack of Quorn Pieces
  • 1 tbsp extra virgin olive oil
  • 1 whole head of garlic, sliced
  • Large thumb of ginger, sliced
  • 1 white onion, sliced
  • 1 red chilli, sliced
  • 1.5l vegetable stock
  • 2 tbsp soy sauce
  • 20g dehydrated shiitake mushrooms (important they are not the fresh ones)
  • 1 tbsp miso paste
  • 1 tbsp sesame oil
  • Two bulbs Pak choi
  • Handful chopped spring onion
  • 250g of your favourite noodle (ramen, udon, soba and rice noodles all work great)

Method

  1. In a large pan, heat oil and fry garlic, ginger, chilli and onion for around 8 minutes until browned
  2. Splash a cup of the stock to deglaze the pan then pour in the remaining stock along with soy sauce and the dehydrated mushrooms.
  3. Bring to a boil then reduce to a low simmer, leave for a minimum of one hour
  4. Strain broth into a large saucepan, along with miso paste, and set mushrooms aside
  5. Add pak choi and Quorn Pieces to broth and simmer for 5 minutes followed by noodles until cooked
  6. Split noodles between four bowls, top with the pak choi, Quorn Pieces, and mushrooms and fill with the remaining broth

Recipe Inspiration

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